Fernando Stovell put a Mexican twist on a beef Wellington using grilled beef fillet, cabbage and truffle mash potatoes on Saturday Kitchen.

The ingredients for the beef: 4 x 180–200g pieces beef fillet, ideally cut as a circle from the centre of the fillet, 2 tbsp olive oil, 1 bunch fresh thyme, finely chopped, 1 rosemary sprig, leaves only, 2 garlic cloves, finely chopped, salt and freshly ground black pepper.

For the sauce: 1 tsp olive oil, 1 shallot, finely chopped, 5 black peppercorns, 300ml Port, 1 litre beef stock, 15g butter, chopped and 10g black winter truffles, sliced.