Serves Six as a Main Course

INGREDIENTS

6 x 7 oz beef fillets
2 tbsp of fresh sage, finely chopped
2 tbsp of fresh thyme, finely chopped
2 cups of morels, roughly chopped (Dry are a perfectly good substitute if you can't get hold of fresh. If using dry ones, they need to be re-hydrated in some boiling water. Drain them when ready for use.)
1 cup of HALL Napa Valley Cabernet
½ cup sour cream
 ¼ red onions finely chopped
1 clove garlic, minced

2 lbs Fingerling potatoes
Handful of fresh flat leaf/ Italian parsley, roughly chopped
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper

METHOD

1) Rub the beef fillets with the sage and thyme and set aside.
2) In a pot, sweat down the garlic and onion over a low heat until soft and translucent looking. Add the morels and the Cabernet.  Turn up the heat to softly boil the liquid uncovered and reduce by about a half. Allow to cool slightly.  Blend in the sour cream and season with salt and freshly ground black pepper.
3) Heat a large heavy-bottomed pan over a medium-high flame.  Add a tbsp of olive oil.  Place the beef fillets in the pan and saute them for about 3 to 4 minutes on each side. (This will cook them to medium, so feel free add or take time away so that they are cooked to the temperature you prefer.) Allow the meat to rest for a couple of minutes before serving.
4) Bring a pot of salted water to a rolling boil and add the fingerling potatoes. (It’s difficult to give a time with this one because they vary in size so much, but I’d say about 10 minutes.) When they are cooked to tender but not overly so, drain them and put them back in large metal bowl.  Coat the potatoes with a good lug of olive oil, the Italian parsley, salt and freshly ground black pepper.

To Serve:
Arrange the potatoes on a plate with the filet on top. Spoon the sauce over the beef before serving and garnish with a big sprig of Italian parsley.