Pan roasted fillet of Lincolnshire beef
To make the puree: Place the potato and garlic with the butter and cook for 2 minutes on medium heat. Add the stock and cook for 5 minutes. Season with salt, pepper and ground nutmeg. Cook on low for 7–10 minutes, add the washed watercress and cream and cook for 2 minutes. Pass in a blender and purify until smooth.
Blanch all the vegetables in salted boiling water for 5 minutes. In a non-stick pan melt the butter on low heat, add the blanched vegetables and cook on low for 3–5 minutes add little water if necessary. Add the herbs and serve.
Season the fillets with salt and pepper.
Heat a non-stick pan on medium, add little oil and pan roast the fillets for 1 minute on both sides. Put on a baking tray and bake at 190C hot oven for 5–7 minutes, depending on doneness.