Seared beef with wild mushrooms & balsamic
A classy main course for two, inspired by the Italian region of Emiglia-Romagna
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 20 mins
, plus marinatingEgg-free
- Rub the beef with 1 tbsp oil, rosemary and garlic, then leave in the fridge for at least 1 hr, or up to 24 hrs. Make sure the beef returns to room temperature before you cook it.
- Heat oven to 200C/fan 180C/gas 6. Heat a non-stick, ovenproof frying pan or roasting tin until very hot. Rub most of the garlic and rosemary from the beef, season with black pepper and flaky salt, then sear on all sides until dark brown and almost crusted - about 5 mins in total. Transfer the pan to the oven, then roast the beef for 10 mins for mediumrare. Leave to rest for a good 15 mins and keep any juices.
- While the meat rests, sauté the mushrooms. Heat 1 tbsp butter and the remaining oil in a large frying pan, then tip in the mushrooms with plenty of seasoning. Fry until golden and just softened, then tip into a bowl.
- Add the stock to the mushroom pan, then reduce by two-thirds. Tip in the mushrooms and balsamic, then add the remaining butter and let it melt. Tip in any meat juices, then season to taste and keep warm. Thickly slice the beef and spoon over the sauce. Serve with mash and spinach.
PER SERVING
526 kcalories, protein 46g, carbohydrate 3g, fat 37 g, saturated fat 15g, fibre 0g, sugar 1g, salt 1.04 g
Recipe from Good Food magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7675/
http://www.bbcgoodfood.com/recipes/7675/
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Ingredients
- 400g piece beef fillet
- 2 tbsp olive oil
- leaves from 1 rosemary sprig, bruised
- 1 garlic clove , crushed
- 2 tbsp butter
- 200g mixed wild mushrooms
- 200ml good beef stock
- 1 tsp balsamic vinegar , to serve
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Sauteéing green veg lets you add loads of flavour and get ahead with your meal; when you're ready to serve, simply give the cooled veg a few turns in the hot pan
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 20 mins
, plus marinatingEgg-free
Ingredients
- 400g piece beef fillet
- 2 tbsp olive oil
- leaves from 1 rosemary sprig, bruised
- 1 garlic clove , crushed
- 2 tbsp butter
- 200g mixed wild mushrooms
- 200ml good beef stock
- 1 tsp balsamic vinegar , to serve
PER SERVING
526 kcalories, protein 46g, carbohydrate 3g, fat 37 g, saturated fat 15g, fibre 0g, sugar 1g, salt 1.04 g
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12 October 2008
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