200g/7oz fresh cep (porcini) mushrooms, thickly sliced
450g/1lb new potatoes, scrubbed, boiled until tender
3 tbsp chopped flatleaf parsley
freshly ground sea salt and freshly ground pepper
500g/1lb 2oz baby leaf spinach
4 tsp Dijon mustard
50ml/2fl oz beef stock
3 tbsp black peppercorns, coarsely ground, sieved, dust discarded
2 tbsp sunflower oil
salt and freshly ground white pepper
50g/2oz butter
25g/1oz butter
50ml/2fl oz double cream
4 x 175g/6oz fillet steaks, cut in half
50ml/2fl oz whisky