2 tbsp fresh chervil leaves, for garnish
1 garlic clove, chopped
1 parsnip, grated (if using large parsnips remove the woody core)
1 large parsnip, sliced into strips using a vegetable peeler
1 potato, grated
handful fresh tarragon leaves, chopped
250g/9oz wild mushrooms
300ml/10fl oz dark chicken stock
salt and freshly ground black pepper
2 tbsp oil
25g/1oz butter, melted
50g/1戮oz unsalted butter
2 tbsp cr猫me fra卯che
100尘濒/3陆辞锄 double cream
1 free-range egg yolk
4 x 200g/7oz rib-eye steaks
3 tbsp Madeira