James Martin's beef fillet with bacon and mushroom puree recipe
An earthy, creamy cep puree, served with seared steaks and sautéed Jerusalem artichoke and crispy bacon.
Ingredients
- 4 x 225g fillets of beef
- 1 tbsp olive oil
- 50 g butter
- 300 g Jerusalem artichokes
- 8 slices of dry-cured back bacon cut into lardons
- 4 tbsp chopped flat-leaf parsley
- 1 pinch salt and black pepper
- 4 x 225g fillets of beef
- 1 tbsp olive oil
- 1.8 oz butter
- 10.6 oz Jerusalem artichokes
- 8 slices of dry-cured back bacon cut into lardons
- 4 tbsp chopped flat-leaf parsley
- 1 pinch salt and black pepper
- 4 x 225g fillets of beef
- 1 tbsp olive oil
- 1.8 oz butter
- 10.6 oz Jerusalem artichokes
- 8 slices of dry-cured back bacon cut into lardons
- 4 tbsp chopped flat-leaf parsley
- 1 pinch salt and black pepper
- 15 g butter
- 1 shallot, chopped
- 1 clove of garlic, peeled and chopped
- 25 g ceps, chopped
- 110 g button mushrooms, chopped
- 50 ml white wine
- 110 ml double cream
- 0.5 oz butter
- 1 shallot, chopped
- 1 clove of garlic, peeled and chopped
- 0.9 oz ceps, chopped
- 3.9 oz button mushrooms, chopped
- 1.8 fl oz white wine
- 3.9 fl oz double cream
- 0.5 oz butter
- 1 shallot, chopped
- 1 clove of garlic, peeled and chopped
- 0.9 oz ceps, chopped
- 3.9 oz button mushrooms, chopped
- 0.2 cup white wine
- 0.5 cup double cream
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- To make the cep puree, melt the butter in a frying pan set over a medium heat and add the shallot and garlic. Sauté for 1 minute, then add the mushrooms and sauté for 3 minutes. Add the wine and cream and simmer for 5 minutes until thickened. Place in a blender and mix to a puree, or puree with a hand-held blender, then season with salt and pepper and set aside.
- To cook the steaks, first season with salt and pepper, then add to a hot frying pan set over a high heat. Brown well on one side before turning over. Add the olive oil and half the butter and cook to your liking - 2-3 minutes for rare, 5 minutes for medium, 7-8 for well done - basting all the time.
- While the fillets are cooking, peel and thinly slice the Jerusalem artichokes. Melt the remaining butter in a non-stick frying pan and fry the bacon until crisp, then remove from the pan and dry on kitchen paper. Tip in the artichokes and sauté for 5 minutes, or until they are golden brown, then return the bacon to the pan.
- Add the parsley and season well with salt and pepper. To serve, place the artichoke and bacon mixture in a pile in the middle of each plate, with a steak on top, the pan juices spooned over and the cep puree, reheated if needed, on the side.
Recipes created by James Martin on behalf of The Mushroom Bureau. More recipes can be found at www.moretomushrooms.com
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