Seared beef with wild mushrooms & balsamic

Seared beef with wild mushrooms & balsamic

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(10 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
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  • 400g piece beef fillet
  • 2 tbsp olive oil
    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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 garlic clove, crushed
  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

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


  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.

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Comments, questions and tips

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30th Jun, 2017
Used the suggestion of making with dried mushrooms and using the water from them. I'm not a mushroom fan but it was amazing. Served with honey roasted veg and mini hassleback potatoes
4th Jan, 2013
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!
17th Dec, 2012
Amazing!!! Did reduce the time in the oven as suggested 5 mins was perfect for me. Everything else followed including the suggested sides.
1st Jul, 2012
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.
27th Dec, 2010
This dish made a lovely change for Christmas lunch. I used a jar of Sacla Wild Mushroom Antipasti, which worked very well.
5th Aug, 2010
This tasted fine, and I enjoyed it as the beef was of excellent quality, but the recipe itself was nothing special
20th Oct, 2009
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!
22nd Apr, 2009
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.
12th Oct, 2008
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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