Beef Filet and Boxty with Guinness Mustard Sauce

Directions

For the Boxty (Potatoes)

1. Wash the raw potatoes and grate them into a linen cloth. Wring them tightly, catching all the liquid in a bowl.

2. Leave the liquid in the bowl until the starch sinks and the water on top is clear.

3. Pour off the water and scrape the starch on to the potatoes. Season with salt and mix well.

4. Into this add enough flour to make pliable dough. Knead and roll out and cut in circles (like pancakes).

5. Fry on a greased griddle or pan until brown on both sides, keep hot.

For the Beef Filets

1. Skewer or tie the bacon around the filets. Season to taste.

2. Fry together in butter.

3. When cooked, put aside (keep hot).

For the Mustard Sauce

1. Fry the mushrooms and shallots in the same pan. Use any grease remaining.

2. Add the red wine and reduce by half.

3. Finally, add the mustard seed.

For serving

1. Place Boxty on serving dish with filets on top.

2. Pour sauce over filets. Garnish with watercress.