Beef Medallions with mushrooms and Rocket

12 Beef Mediallions

2 tbls olive oil

Dash of Worcestershire sauce

200g large oyster mushrooms

3 chopped cloves garlic

A handful of rocket leaves

Sauce: 25g butter

2 level tbls flour

1 small finely chopped onion

1 tbls chopped parsley

bay leaf

350g rich stock

60ml port

Prepare the sauce by melting the butter and adding the flour. Cook until the roux is turning

brown. Stir in the chopped onion and parsley, bay leaf, thyme. Mix well.

Gradually add the stock and Port till mixed well. Cook, stirring all the time till thickened.

Place beef medallions into a shallow glass dish. Season well and add olive oil and Worcestershire sauce. Leave in fridge for 1/2 hr.

Place the oyster mushrooms in another dish and season. Add sage leaves, garlic and olive oil.

Let stand for 1/2 hr.

Heat oven to Mark7/220C/428F and bake the mushrooms for 20 mins. Keep warm.

Heat the grill and cook the medallions for 1 min on each side

Place rocket leaves on grill for a few mins till wilted.

Place a slice of beef in the centre of a warm plate. Top with cooked mushrooms.

Layer another slice of beef and then some wilted rocket.

Top with a slice of beef and serve with the sauce spooned around.