Seared beef fillet with mushroom pate and morel sauce
By: From: Market Kitchen
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Seared beef fillet with mushroom pate and morel sauce
- Prep time:
- 30 min, plus chilling
- Cook time:
- 1 hr 10 min
- Serves:
- 2
Indulge in memorable rich flavours and make Ed Baine's inspirational beef fillet dish, layered with herby mushroom pâté
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Ingredients
For the mushroom pâté
- 50 g butter,
- 1 shallots, finely chopped
- 1 garlic, finely chopped
- 1 sprigs thyme, leaves removed, chopped (reserve the stalk)
- 200 g mushrooms, finely chopped
- black pepper,
For the beetroot purée
For the beef
- 2 x 250 g beef steaks, medallions
- 2 tsp butter,
- 1 tbsp vegetable oil,
For the morel sauce
- 2 shallots, finely chopped
- 1 sticks celery, finely chopped
- 1 small carrot, finely chopped
- 25 g morel mushrooms,
- 75 ml red wine,
- 300 ml veal stock,
To serve
Method
1. For the mushroom pâté; melt the butter and soften the shallots and garlic for a minute. Add the thyme leaves and mushrooms, and continue cooking for 5 minutes, until most of the liquid has evaporated. Remove the pan from the heat, season the pâté and chill for 2 hours.2. Place the 2 beef fillet 'medallions' on a board and spread 1 fillet with the mushroom pâté. Top with the other medallion, and tightly wrap the layered steak in food-grade plastic wrap. This helps set the fillet in shape. Chill for an hour.
3. For the beetroot puree, cook the whole beetroot in boiling salted water until soft - about 40 minutes. Drain, peel and transfer to a bowl. Add the orange zest and puree with a stick blender or in a food processor. Leave on one side.
3. Melt the butter in a frying pan with the oil, and fry the steak 'sandwich' for 3 minutes each side for a rare steak. Cook for longer if you prefer meat to be well done. Leave in a warm place for 10 minutes while you make the sauce.
4. For the morel sauce, soften the shallots, celery and carrot for 2-3 minutes on a low heat. Add the reserved thyme stem, the morels and the wine. Bring the sauce to boil and reduce by half. Pour in the stock and continue cooking down over a high heat, until reduced by two thirds.
5. Warm through the beetroot puree and divide between 2 plates. Halve the steak and arrange on top of the beetroot. Drizzle over the sauce and accompany with braised cabbage and crisp-fried bacon rashers.
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