Season the beef fillet with salt and pepper. Pour just enough oil in a frying pan  to cover the base and place over a fairly high heat. When it is hot, add the beef fillet and cook until well browned on all sides. Remove from the heat and leave to cool. Brush liberally all over with Dijon mustard and season with salt and pepper again.

Generously oil a sheet of baking parchment paper, large enough to wrap round the beef. Lightly whisk the cream and eggs together, then add the chopped herbs and crushed garlic. Soak the bread in the cream and egg mixture until it absorbs some of the liquid (not too much, though). Drain off any excess liquid and lay four slices of the bread on the piece of baking parchment to form a square. Place the beef fillet on top and encase it in the bread, using the remaining two slices to form a crust around it. Roll up the meat in the parchment and tie the parcel with string, retaining the shape of the fillet. Bake for 30 minutes in an oven preheated to 400º.

Meanwhile, make the sauce. Put the shallots and mushrooms in a pan, add the Madeira and bring to the boil. Add the chicken stock and simmer until reduced to a tenth of its original volume. Add the cream, bring back to the boil and simmer gently until reduced by half. Over a low heat, gradually whisk in the butter, then season to taste.

When the beef is done, remove from the oven and leave to rest for five minutes. Remove the baking parchment and slice the beef into four servings. Place on serving plates, pour over the sauce and serve

To make the dressing, whisk the garlic purée, egg yolk, mustard, cheese, and vinegar together, then gradually whisk in the oil. Season to taste with salt, pepper, and Worcestershire sauce. Add the water, if necessary, to give the consistency of heavy cream.

Cook the sugar snaps, green beans, and asparagus in boiling salted water, then drain and refresh in cold water. Drain again and set aside.

Heat the olive oil in a pan, add the mushrooms and onion and cook until tender and lightly colored. Add the green vegetables, toss together and season to taste. Remove from the heat and add the potatoes, spring onions, toast croutons, cherry tomatoes, and diced roast chicken. Season with salt and pepper and transfer to a large mixing bowl.

Boil the eggs for 3 minutes, then break them into the bowl and spoon into the mixture. Add the dressing, then add the mixed leaves and toss everything together. Finally add the Parmesan cheese shavings, adjust the seasoning and serve.