Marcus Bean's beef fillet is served with wild mushrooms, beef sauce and a delicious herb mash.
Serves: 2 portions
2 x 6 oz fillet of beef
75g fresh wild mushrooms
75g of dried wild mushrooms (soaked over night, don’t discard water)
25g of butter
½ tsp Chopped fresh thyme
2 tsp of freshly chopped chives
150g of Maris piper or a floury potato for mash
25ml of double cream
25g of butter
½ tsp of chopped thyme
½ tsp of chopped tarragon
1 tsp of chopped chives
1 tsp unsalted butter
2 shallots finely diced
½ clove of chopped garlic
½ a carrot finely diced
1 sprig of thyme
400 ml of good beef or game stock
100ml of red wine
25ml of port
1 star anise (optional)
1 tsp of dark brown sugar
- First put your diced shallots in a pan with the butter and the chopped garlic, then add the thyme and allow the shallots to soften, now add the red wine & port and allow too reduce for a few minutes. Now add the beef or game stock & reduce by half. One the sauce is reduced by half, strain through a sieve and set aside for later.
- To make the mash, peel and cut your potatoes into similar sizes to allow to cook at the same rate. Put into a pan with cold water and bring to the boil and cook until tender, put the point of a knife into the centre of the biggest potato and if it slips in there done. Now strain the mash in a colander, and then put through a potato ricer, add butter and cream and put into a pan and stir until melted together, then add your freshly chopped herb, season and set aside until later.
- To cook your beef get a frying pan on the heat and wait until hot, season your beef with a little salt and pepper, add a little oil to your pan and add the beef, cook for 3-4 minutes on one side until browned then turn over and cook for a further 3-4 minutes. Once done on both side turn the heat down and add a tsp or two of butter and glaze the beef. Now remove and set aside in a warm place to rest for a few minutes.
- Use the same pan as the beef then add some butter, your freshly chopped wild mushrooms and your chopped soaked mushroom and a tbsp of the liquid. Now add your thyme and chives, sauté until cooked then season with a little salt and pepper.
- To serve the beef, place your mash on the plate, put your mushrooms on top then place your beef on top and serve the sauce in a jug so they can pour themselves.