Chefs Note:
Want to plan a romantic dinner for 2? tired of all the late nights with ur loved one? Well this is sure to spoil them and ensure u get your just dessert wink

I always think of this as being quite a luxurious dinner. But even though it uses dried morels and medallions of beef, which are never cheap, it's a real quickie to make. Medallions of beef are basically 1cm/ 1/2 inch thick slices of beef fillet that are normally grilled or fried. You can get your butcher to prep these for you, or cut a fillet steak in half and flatten it out slightly yourself.

  • 1 Handful of Fresh Thyme, leaves picked
  • 8 x 85g/3oz beef fillet medallions
  • olive oil
  • 2 handfuls of dried morels
  • sea salt and freshly ground black pepper
  • 2 shallots, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 1 wineglass of Marsala
  • 4 tablespoons creme fraiche

Cooking Method:
Put your dried morels into a small bowl and cover with boiling water. Finely chop half the thyme and sprinkle over your medallion fillets with a little olive oil. Rub the thyme and oil into the meat and allow to sit for 10 minutes.

Get a large, non-stick frying pan hot, season your steaks on both sides with salt and black pepper, and sear them for just over 2 minutes on each side. They will go slightly golden and will be cooked medium by this time, which is the way I like them. Feel free to cook for longer, or less time, to your liking. Remove the meat from the pan to a plate and allow to rest for 4 or 5 minutes while you make the sauce.

Turn down the heat, add a little extra olive oil to the pan, and throw in your shallots, garlic and remaining thyme. After a minute, strain your morels and add them - I like to leave three-quarters of them whole and finely chop the rest. Add your Marsala. This may flame up in the pan for about 20 seconds, which is fine, so don't be shocked. It will smell fantastic. Add any juices that have come out of the meat. Season to taste. The sauce should coat the back of a spoon - thin it with water if it gets too thick. Give each person 2 medallions, pour the sauce over, and serve with something nice and stodgy like mashed potato.

  • If you have any thyme growing on your windowsill, snip off some of the tender new leaves and sprinkle these over the meat just before serving. An absolutely delicious thyme-fest!
  • This is a Jamie Oliver recipe that I have used personally