Kenny Atkinson served up roast fillet beef with shallots, garlic, truffle and red wine sauce recipe on James Martin’s Saturday Morning.

The ingredients are: For the beef fillet are: 4 8oz beef fillets, 150g butter, diced, 1 garlic clove and 2 sprigs of thyme.

For the onion puree: 8 white onions, finally sliced, 200g butter, Malden salt and ground pepper and 200ml double cream.

For the roast shallots: 2 banana shallots peeled, cut in half lengthways, 50 gm butter, 30 ml rapeseed oil and sprigs thyme.

For the crispy shallots: 1 banana shallot peeled, finally sliced.

For the wild garlic: 30g wild garlic leaves, 30g butter and 30g water.

To finish: 150 ml red wine sauce and Fresh wild garlic flowers.