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Beef intergarni with truffled mash and ruby chard

Ed Baines from Good Food Live
For a splendid meal serve up Ed Baines's recipe for wine-cooked beef with truffle-flavoured mash and ruby chard

Beef intergarni with truffled mash and ruby chard

Method

1. Heat 1 tsp olive oil in a casserole dish. Add the beef and brown on all sides. Remove the beef and set aside.

2. Add the onion, carrot and celery. Fry gently until softened, around 5 minutes.

3. Mix in the tomato puree and cook gently, stirring often, for 3-5 minutes.

4. Add the morels and Barolo wine. Bring to the boil. Add the stock and bay leaf.

5. Use a small sharp knife to cut small incisions in the browned beef. Insert half the chopped garlic into the incisions. Coat the fillet with the remaining olive oil, mustard and horseradish. Roll the fillet in the chopped thyme.

6. Wrap the beef with the slices of coppa di Parma and tie up with kitchen twine.

7. Return the beef to the casserole dish. Cover and cook gently over a low heat for 15 minutes on each side.

8. Remove the beef, cover with foil and keep warm.

9. Bring the beef cooking liquor to the boil. Cook briskly until reduced by half.

10. Meanwhile, cook the potatoes in a pan of salted boiling water until tender. Drain and mash with truffle oil, cream and butter and season with salt and freshly ground pepper.

11. Meanwhile, heat the vegetable oil in a frying pan. Add the garlic and the chard and fry, stirring, over a high heat for 2 minutes until just wilted.

12. Slice the beef and serve it with truffled mash, sauteed ruby chard and the reduced Barolo sauce.

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Serves: 4

Prep: 25 min
Cook: 1 hr

Ingredients
2 tsp Olive oil
450g Beef fillet
1 onion
1 carrot, chopped
2 celery sticks, finely chopped
1 tsp tomato purée
2 handfuls morel mushrooms
375ml Barolo wine
300ml beef stock
1 bay leaf
2 garlic cloves
2 tsp Mustard
1 tsp freshly grated horseradish
1 tsp chopped thyme
10 slices coppa di parma
2 Maris Piper potatoes, peeled and cut into small chunks
salt and fresh ground black pepper
1 tsp Truffle oil
50ml single cream
25g Butter
1 tbsp vegetable oil
1 head of ruby chard, separated into leaves