Grilled fillet of beef in a portobello mushroom, with chilli-fried pak-choi and sweet potato and a light oyster sauce Serves 10 Ingredients for Mise en Place 10 150g/6oz fillet steaks fat and thick 10 medium, 75mm/3in diameter, portobello mushrooms with stalks removed 1 red jalapeno chilli pepper seeded and finely diced 2 sweet potatoes peeled, trimmed and cut into 1cm cubes 3 medium-size bunches of fresh pak-choi washed and split lengthways Sunflower oil; salt; freshly ground black and white pepper Ingredients for sauce 1 litre/2 pints good, clear chicken stock 4 crisp spring onions trimmed and sliced thinly at an angle 6 banana shallots peeled and sliced into thin rings 2 2.5cm/1in end pieces of fresh ginger peeled and sliced into very fine julienne 450ml/15 fl oz good quality oyster sauce Ingredients for garnish 10 chillies coloured on a char grill or under a grill 10 small leaves of pak-choi deep fried until crisp, and drained on kitchen paper Method For the sauce, bring the chicken stock to the boil, reduce by half and add the shallots, ginger, oyster sauce and taste. Add a sprinkle of sugar if necessary, to balance the ginger and salt of the oyster sauce. Season with a pinch of white pepper. Preheat the grill. Heat a frying pan, large enough to sit your steaks in comfortably. Add enough oil to coat the base. When the oil is smoking, add the steaks. Season with salt and black pepper. Seal on all sides until nicely caramelised and grill for 6 to 8 minutes until rare, or longer, if you prefer your meat well done. When cooked, season again, remove from the pan and keep warm. Return pan and its juicy contents to a medium heat, add the whole mushrooms and fry for approximately 4 minutes on each side. Remove and keep warm. In a clean frying pan, heat 4 tablespoons oil, add the chopped chilli and fry for 30 seconds, moving frequently. Blanch the diced sweet potato for 2 minutes, drain well and add to the chilli. Stir-fry for a further 2 minutes until it starts to brown. Add the pak-choi and stir-fry until slightly wilted and mix well with the chilli and potato. Keep warm. Boil the sauce and add the spring onions. Serving Place a mushroom just off centre on a warmed serving plate. Spoon the stir-fry into the mushroom and place the steak slightly overlapping the mushroom. Spoon the slightly thickened sauce over and around the steak. Place a grilled chilli on top and garnish by putting a crisp pak-choi leaf on top of the chilli.