Ingredients Jump to Instructions ↓

  1. olive oil , for frying

  2. 1 kg beef fillet

  3. butter , for frying

  4. 100baby g onions , peeled

  5. 250 - 300 g wild mushrooms , including ceps, trumpets, giroles, brown caps and chantrelles, cleaned and quartered

  6. 2 cloves garlic , finely chopped

  7. 200 ml double cream

  8. 1 handfuls flat leaf parsley , chopped

  9. 1 handfuls chervil , chopped

  10. 1 truffle , cleaned and finely sliced using mandolin or peeler

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220C/gas 6.

  2. Heat a little oil in a large frying pan. Season the beef and sear until nicely coloured all over. Transfer to a roasting tray and cook in the oven for 18-20 minutes, or longer if you like the meat less pink.

  3. In the same frying pan, melt a knob of butter and colour the baby onions for 3-4 minutes until golden brown and softened. Remove from the pan and set aside.

  4. Add a touch more oil to the pan and sauté the mushrooms with a knob of butter for 1-2 minutes, frying in batches if necessary. Towards the end of cooking add the chopped garlic and extra butter if required. Remove from the pan and set aside.

  5. Remove the beef from the oven and leave to rest for 10-15 minutes. Tip the roasting juices back into the pan and heat gently. Pour in the cream, season with salt and pepper and stir in the chopped parsley and chervil. Stir in the baby onions and mushrooms to warm through.

  6. Slice the beef and transfer to serving plates. Spoon the mushroom mixture on top of each and scatter with a few shavings of truffle to serve.


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