Lightly freeze the beef fillet and then cut into 5mm thick slices across the grain. Cover 2 oblong bowls with it. Garnish with frisée leaves and tomato slices. Mix the ingredients for the dressing and brush the fillets with them.
Halve the mushroom heads and fry them in the hot olive oil with the cut facing down. Let cool and place the mushrooms on the serving bowls. Drizzle the warm frying oil over the fillets and serve at room temperature.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.