Heat a grill pan on the stove top. Meanwhile, in a small saucepan place a large handful of trompette de la mort mushrooms (otherwise known as black chanterelle) along with 1 garlic clove, finely chopped, and a drizzle of olive oil and set on a medium-high heat. Stir fry till the mushrooms begin to soften.

Meanwhile, season the fillet steak with smoked salt and cracked pepper and fry for 3-4 minutes on each side to desired doneness.

Stir in a large dollop of extra thick double-cream to the mushrooms, and season with salt and pepper.

Let the steak rest for a couple minutes, before slicing and plating up with the mushroom sauce.

Serves 1.