Mix the butter with breadcrumbs, mustard and herbs, season with salt and pepper. Leave the mixture to cool with the lid closed.
Remove the peel from the potatoes and cut into small cubes. Cook in salted water for 10 15 minutes until al dente and drain. Clean the leek, cut in half, rinse and cut into thin strips. Remove the peel from the shallots and dice them.
Clean the mushrooms, rinse and rub dry. Cut large mushrooms into small pieces.
Preheat the stove to 80 °C degrees. Season the steaks with salt and pepper. Heat the oil and gently sear the meat for 3 minutes, turning frequently. Then cook the meat for another half hour in the stove at 80 °C degrees.
In a saucepan, sauté the leeks and shallots in 1 tbsp butter. Extinguish with wine and cook. Add whipping cream and simmer at moderate temperature for 10 15 min until leeks are soft. Roast the mushrooms in the remaining butter for 1 min, season with salt and pepper and add to the leek form the last minute. Season the vegetables with salt and pepper.
Remove the steaks from the heat and turn on the broiler. If you don’t have a broiler, then heat the stove to the highest setting.
Spread the breadcrumb mixture 1 inch thick on the fillets. Broil the fillets under the broiler for about 2 minutes until golden brown, or possibly bake on the top shelf of the hot stove for about 3 minutes.
Serve with the mushroom vegetables on warm T
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