Mark Dodson's beef fillet recipe, served with a creamy peppercorn sauce on a bed of sautéed potatoes, packs a real punch thanks to the addition of Tabasco sauce. The heat is offset by the sweetness in the roasted shallots and carrot ribbons, whilst deep-fried parsnip strips bring texture to the dish.
Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce