Seared beef with wild mushrooms & balsamic

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• Beth

  12 October 2008

  Beth rated and commented on this recipe

  

  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.

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• clive2442

  22 April 2009

  clive2442 commented on this recipe

  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.

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• Katharine

  20 October 2009

  Katharine rated and commented on this recipe

  

  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!

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• lesley

  27 January 2010

  lesley rated this recipe

  

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• Lau

  05 August 2010

  Lau rated and commented on this recipe

  

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

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• K's Recipes

  27 December 2010

  K's Recipes rated and commented on this recipe

  

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

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• rachael

  01 July 2012

  rachael rated and commented on this recipe

  

  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.

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• Charlene

  17 December 2012

  Charlene rated and commented on this recipe

  

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

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• Pam

  04 January 2013

  Pam rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Egg-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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