Marinated fillet of beef with herb and spring onion crust

Method

1. Mix together the ginger, cinnamon, cumin, fennel and Sichuan peppercorns.

2. Coat the beef with the spices and leave in the refrigerator for at least 1 hour.

3. Meanwhile, make the crust, blend together the dried breadcrumbs, thyme and parsley in a food processor until the mix is fine and green in colour.

4. Add the dried mushrooms and spring onions and blend well.

5. Mix in the butter and cheese.

6. Roll the crust mixture up in cling film to create a barrel shape around 7.5cm in diameter and freeze it until it is firm.

7. Heat a large heavy-based pan until hot. Add the beef tournados, cooking in batches if necessary.

8. Cook the beef for 3-4 minutes on each side is you like beef medium rare. Remove from direct heat and leave the beef to rest for 5 minutes.

9. Meanwhile, make the mushroom accompaniment. Heat the butter in a heavy-based saucepan. Add the shallot and garlic and fry gently until softened, around 3 minutes.

10. Stir in the mushrooms and fry for a further 3-4 minutes before removing from the pan.

11. Pour in the red wine and stock into the same pan and cook down until syrupy.

12. For the spinach accompaniment, heat 25g butter in a separate saucepan, add the spinach and fry, stirring often, until just wilted. Season with salt and freshly ground pepper. Drain of any excess moisture and keep warm.

13. Preheat the grill.

15. Brush the top of the rested beef with mustard, then top each tournado with a 1cm-thick slice of the spring onion crust.

16. Grill the beef briefly to glaze it.

17. Serve each beef tournado on a bed of spinach, surrounded by the wild mushroom mixture and drizzled with the red wine sauce.