Filet Mignon with Wild Blueberry Port Sauce

Port sauce: place the dried Wild Blueberries and Port in a small saucepan, bring to a simmer and leave to soak.

Mushroom layer: Place the dried chanterelle mushrooms in a bowl, cover with boiling water, leave to soak and set aside. Meanwhile, heat the shallots in vegetable oil for 5-10 minutes until soft. Transfer half of the softened shallots to a second pan for the mushroom layer. To make the mushroom layer, remove the dried mushrooms from water saving the liquid for the sauce later. Take out the best looking mushrooms for garnish. Chop the remainder and add to reserved shallots. Add the finely chopped button mushrooms and soften until mixture is dry. Add the cream and season to taste.

Steaks: Fifteen minutes before you are ready to serve, season the fillet steaks and heat 2 tablespoons of olive oil in a skillet. Pan-grill the meat for 10-15 minutes, turning once, for medium rare. Transfer meat to a covered plate.

Place the Port-soaked Wild Blueberries in the skillet. Add the beef stock, frozen Wild Blueberries and reserved chanterelle mushrooms and increase the heat to fast simmer and reduce by one quarter. Shake the corn starch flour into 6 tablespoons of cold water, add to the pan and stir to simmer and thicken. Finish the sauce with Dijon mustard and butter. Season to taste.

To Serve: Spread toasted brioche with mushroom mixture, stand fillet steak onto each brioche, top meat with Wild Blueberries from the sauce, then add half a teaspoonful of sour cream to each. Spoon the sauce all around and serve with baby vegetables. Serves 4. Preparation Time: Approximately 45 minutes.