Name: Seared beef with wild mushrooms & balsamic
Prep time: 15 min
Cook time: 20 min
Total time: 2 h
Yield: 2
Cuisine: Italian
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 mushroom; 200ml good beef stock; 1 tsp balsamic vinegar to serve

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Seared beef with wild mushrooms & balsamic

Seared beef with wild mushrooms & balsamic

Jane Hornby

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Serves 2

More effort

Prep: 15 mins

Cook: 20 mins

, plus marinating

A star rating of 4.5 out of 5.11 ratingsRate

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

Egg-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Creamy herb & Parmesan mash

A star rating of 5 out of 5.4 ratings

Garlic & shallot spinach

A star rating of 4 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

400g piece beef fillet
2 tbsp olive oil
leaves from 1 rosemary

sprig, bruised
1 garlic clove

crushed
2 tbsp butter
200g mixed wild mushroom
200ml good beef stock
1 tsp balsamic vinegar

to serve

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Nutrition: per serving

kcal526
fat37g
saturates15g
carbs3g
sugars1g
fibre0g
protein46g
salt1.04g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.5 out of 5.11 ratings

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