Beef with a gratinated mushroom glaze
Quality ingredients + expert know-how = impressed guests. Gordon Ramsay shows how it's done
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour plus chilling
- Fry the mushrooms in a little oil for about 7 minutes to give them colour and evaporate off any water - it's important to keep the heat high when you do this or they will stew. Tip into a colander but don't squeeze or press them, you want them to keep their shape.
- Keep the pan over the heat and add the lardons - the idea is to melt off the fat so they then cook in it. Add the onions to brown and cook through. Flash the artichoke through the pan as well. Dress everything with olive oil and balsamic vinegar (to give a nice rich glaze) and set aside.
- Slice the beef into 4 equal servings through the clingfilm and then peel it off. Season well all over. Heat a little oil in a frying pan and, when it is very hot, add the pieces one by one. Colour on each side by tipping the pan and using the sides as well as the base. By the time you have coloured each piece all over, it will be medium-rare. Leave to rest.
- Heat the grill to low. Mix the egg yolks, most of the chopped chervil and double cream together, then fold in the Parmesan and mushrooms. You want a spoonable consistency, not too dry. You can also add 1 tbsp of Dijon, grain mustard or horseradish if you like. Top each steak with a mound of the mushroom mixture and sprinkle on some more Parmesan - this will help it brown well.
- Put the beef on a tray under the grill, start it off on low and then increase heat for about 5 minutes until the top is nice and brown. Glaze the top with vinaigrette and sprinkle with the rest of the chervil. Put a piece of beef on each plate, arrange artichokes, onions and lardons around and serve with some wilted spinach.
Beef
Don't compromise on the beef, get it from a good source. Supermarkets and food halls sell packs of mixed mushrooms, the ones used here are grown in the UK.
Recipe from olive magazine, July 2005.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/9869/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 200g mix of shiitake, oyster and shimeji mushrooms , or just one variety, halved if large
- olive oil
- 25g lardons (or a piece of smoked bacon or pancetta, cut to make 25g lardons)
- 16-24 baby onions or shallots
- 4 artichoke hearts in oil, quartered, or 16 quarters
- balsamic vinegar
- 600g piece beef fillet (ask the butcher for an even piece. Wrap it tightly in clingfilm to make a nice roll and chill it. Don't be tempted to tie it with string or you'll end up with tie marks when you undo it)
- 2 egg yolks
- ½ small bunch chervil , leaves chopped
- 4 tbsp double cream
- 6 tbsp grated Parmesan , plus extra to finish
- vinaigrette , to finish
Buy ingredients
Send the ingredients for this recipe instantly to: 
Search Good Food
The superchef's version of a classic pudding recipe is bound to be a winner
14
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour plus chilling
Ingredients
- 200g mix of shiitake, oyster and shimeji mushrooms , or just one variety, halved if large
- olive oil
- 25g lardons (or a piece of smoked bacon or pancetta, cut to make 25g lardons)
- 16-24 baby onions or shallots
- 4 artichoke hearts in oil, quartered, or 16 quarters
- balsamic vinegar
- 600g piece beef fillet (ask the butcher for an even piece. Wrap it tightly in clingfilm to make a nice roll and chill it. Don't be tempted to tie it with string or you'll end up with tie marks when you undo it)
- 2 egg yolks
- ½ small bunch chervil , leaves chopped
- 4 tbsp double cream
- 6 tbsp grated Parmesan , plus extra to finish
- vinaigrette , to finish
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
19 August 2009
Scrumpy Jack Flash rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
18 March 2010
yotchef rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
13 May 2011
Pommet commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 February 2012
ylime rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.