For the beef:
Each fillet should be roasted in a hot pan with a little oil. For medium-rare allow approximately five minutes each side. Should you prefer more well cooked then just extend the cooking periods till reaching the desired level. Once cooked, baste in a little fresh butter and season.  Reserve in a warm place for 10 minutes to rest.

For the Boulangère Potatoes:
Lightly butter the dish. Place a layer of potatoes in dish, sprinkle over a few onions and then continue layering, finishing off with layer of potatoes. Put a few knobs of butter on the top. Bake in a pre heated oven at 180°C for about 50-60 minutes until soft. Serve immediately or press cool and cut into desired shapes. Reheat as required.

For the Shallot Puree:
Take four peeled shallots and one clove of garlic. Boil in the chicken stock or water until tender/soft and add 200ml of double cream and a sprig of thyme. Reduce until thick, then liquidize.

For the Madeira Sauce:
In a deep roasting tray add shallots, garlic and thyme and cook in an oven at 160°C till golden then add mushroom. Continue cooking till dehydrated and dry (not burned), deglaze with vinegar, add the Madeira and reduce by half.
Add the stock and glaze reduce until syrupy and strain off. Use as required.
This can be frozen and used later. Try freezing in an ice cube tray to give individual portions

Assembly:
Place some of the shallot puree on the base of a suitable plate, arrange the beef on top with a generous helping of the Boulangère potatoes. Serve with roasted baby onions, baby leeks and some crispy shallot rings for some texture. Spoon over the sauce and serve.

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