Add oil to Dutch oven and get a quick sear in the fillet and remove

Add 2 tbsp butter and a glug of evo, add the mushrooms until soft and add a few hits of Worcestershire and salt and cook way down.

Add 2 more tbsp butter followed by the onions for a few and then garlic and sauté until really soft. Add the tomato paste and cook out for a few. Add the wine and reduce by half. Add 3 tbsp flour and stir until the flour is cooked out, about 5 minutes (add oil if too dry)

Add beef stock and herbs and simmer slightly covered for about 30 minutes and strain through a colander and then siev so it’s a smooth broth and back to the Dutch oven

Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through

Serve with sourdough bread