Beef Fillet, Exotic Mushrooms, White Onion Puree & Charred Broccoli

Beef Fillet, Exotic Mushrooms, White Onion Puree & Charred Broccoli

Ingredients (serves 2)

2 x (200g) beef fillet
2 garlic cloves, crushed
Sea salt & cracked pepper
Grapeseed oil or extra virgin olive oil
60g small broccoli, florets cut in half
Nasturtium leaves for garnish
Mushrooms
8 Swiss brown mushrooms, sliced
6 oyster mushrooms
4 shimeji mushrooms
60g butter
1tbsp thyme leaves, chopped
Onion purée
2 white onions, peel, finely sliced
1 sprig of fresh thyme
2 tablespoon chicken stock
1 tablespoon cream

Method

  1. For the onion purée, in a saucepan add 1 tablespoon olive oil, chicken stock, thyme and onions. Season with salt and cover with a lid, simmer over low heat for 15-20 minutes or until the onion is very soft but not coloured. Remove from heat and take out thyme sprig, place in a food processor and blitz until very smooth. Add cream and reheat just before serving.
  2. Rub steaks with olive oil, garlic and season with salt and pepper. Heat barbecue or grill pan over high heat, add steaks and cook for 4-5 minutes each side or cook to your liking. Remove and rest the beef for 5 minutes before serving.
  3. For the broccoli, toss in a little olive oil and season with salt and pepper. Heat a grill pan or pan over high heat and lightly char on both sides for 1-2 minutes. Set aside ready to serve.
  4. For the mushrooms, melt butter in a pan over medium to high heat. Add mushrooms and thyme and season with salt and pepper. Sauté for 2-3 minutes or until lightly browned and remove from heat, ready to serve.

To Serve

On 2 serving plates, spread white onion puree across the middle of the plate with a slight curve. Cut each fillet into 3 pieces and arrange spaced apart on the puree, cut-side facing up. Arrange mushrooms around the beef and 5 broccoli piece on each plate. Garnish the top of the beef with 3 nasturtium leaves on each plate and serve.

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