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Soak the mushrooms in lukewarm water for 30 minutes, peel and slice the potatoes.
Cut the fillet along the grain in the middle and brown on all sides in the butter, season with salt and pepper.
Squeeze the liquid out of the mushrooms and place the liquid to one side. Cover one half of the fillet with mushrooms and lay the other half on the top, pour on the liquid from the mushrooms and bring to the boil.
Season the slices of potato and arrange around the fillet, cover and leave to braise for 20 minutes shaking the pan from time to time to prevent the potatoes sticking to the bottom.
Mix the flour with the creme fraiche and cream and carefully place beneath the potatoes, leave to simmer for a further 10 minutes. Before serving sprinkle the fillet and potatoes with parsley.
1tbs heaped dried mushrooms
1lb 12oz potatoes 800g
1lb fillet or beef 500g
1/4 cup butter 2oz/50g
salt and black pepper
1tsp flour
1 carton creme fraiche
1 carton light cream
2tbs chopped parsley
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