Seared beef with wild mushrooms & balsamic

Seared beef with wild mushrooms & balsamic

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins , plus marinating

Skill level

Moderately easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Egg-free
Nutrition info

Nutrition per serving

kcalories
526
protein
46g
carbs
3g
fat
37g
saturates
15g
fibre
0g
sugar
1g
salt
1.04g

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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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.

Recipe from Good Food magazine, October 2008

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Comments

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

kfurber's picture
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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
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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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