James Martin's beef fillet with bacon and mushroom puree recipe

INGREDIENTS

• 4 x 225g fillets of beef
• 1 olive oil
• tbsp butter
• 50 Jerusalem artichokes
• g slices of dry-cured back bacon cut into lardons
• 300 chopped flat-leaf parsley
• g salt and black pepper
• 8 butter
• 4 shallot, chopped
• tbsp clove of garlic, peeled and chopped
• 1 ceps, chopped
• pinch button mushrooms, chopped
• 15 white wine
• g double cream