Menu
Seared beef with wild mushrooms & balsamic

Seared beef with wild mushrooms & balsamic

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 15 mins Cook: 20 mins , plus marinating

More effort

Serves 2
A classy main course for two, inspired by the Italian region of Emiglia-Romagna

Nutrition and extra info

  • Egg-free

Nutrition: per serving

  • kcal526
  • fat37g
  • saturates15g
  • carbs3g
  • sugars1g
  • fibre0g
  • protein46g
  • salt1.04g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g piece beef fillet
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • leaves from 1 rosemary sprig, bruised

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 garlic clove, crushed
  • 2 tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g mixed wild mushroom
  • 200ml good beef stock
  • 1 tsp balsamic vinegar, to serve

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

pmaskell's picture
5

This was delicious! I substituted the mixed wild mushrooms for a packet of Merchant Gourmet dried mushrooms. Once soaked and rehydrated, I used the mushroom stock instead of beef stock. This worked really well. Served it with the suggested "goes well with" spinach and potato rosti. All round winner!

missycharlie's picture
5

Amazing!!! Did reduce the time in the oven as suggested 5 mins was perfect for me. Everything else followed including the suggested sides.

fairypetal's picture
5

made this lastnight for dinner, and it was delicious...didnt use a whole fillet of beef, just 2 fillet steaks, and it was perfect, made it with the spinach as suggested and some plain potatoes....sauce was gorgeous....partner loved this meal, and so did I, will defo make this again.

kmbarker's picture
4

This dish made a lovely change for Christmas lunch. I used a jar of Sacla Wild Mushroom Antipasti, which worked very well.

buona_forchetta's picture
1

This tasted fine, and I enjoyed it as the beef was of excellent quality, but the recipe itself was nothing special

kfurber's picture
5

This is one of the best things I have ever cooked...ever! It was easy to follow and quick and I particularly liked the simplicity of the recipe, combined with the focus on good quality ingredients which really paid off! Thank you Jane!

clive_diamond's picture

Hi beth I find the best way to get the right temp is temp prob, where 50 is rare 55 mid rare 60 mid and 65 mid/well 70+ welldone.hope this helps.

bethocallaghan's picture
5

10 mins for me didn't produce medium rare it produced well done - I think I made a similar recipe and medium rare only needed 4 minutes.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.