Cube up a load of root vegetables: carrot, swede, celeriac & potato. Steam.
Slice some mushrooms and place in a skillet. Pour in cream, a good teaspoon of green peppercorns and a touch of white pepper and celery salt. Gently heat through. If the sauce becomes too reduced, just add water.
After about 10 minutes, warm up a large skillet with some butter for the beef.
Cut the medallions into inch thick slices and lay in the large skillet to colour up. Flip over after about 3 minutes, same again on the other side. Reduce the heat and go for 5 minutes each side on the lower heat. The meat should be cooked through, but not "well done".
Serve up, roots down first, laying the (rested) meat over the top and spoon the sauce over.
