Seared Beef With Wild Mushrooms & Balsamic
This mouthwatering recipe features a succulent beef fillet, rubbed with fragrant rosemary and garlic before being seared to perfection and roasted in the oven. Served with a rich sauce made from mixed wild mushrooms and beef stock, this dish is sure to impress your guests with its tender, flavorful meat and savory accompaniments.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 526 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 46 grams protein
- Sodium Content: 1.04 milligram of sodium
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