Marcus Wareing's beef fillet with asparagus recipe features a stunning and unusual combination of native seasonal ingredients including common hogweed, which should be picked young. Don't confuse with giant hogweed, which can cause serious skin reactions.
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Preheat the oven to 110°C-120°C/Gas mark 1/2. Season the beef with plenty of salt and pepper and heat some oil in a heavy-based roasting pan. When the oiI is very hot, add the fillet and sear on all sides, browning nicely
800g of beef fillet
Place in the oven and cook for 15-20 minutes, depending on how well cooked you like your beef. Once cooked, remove from the roasting pan and allow to rest
While the meat is resting (it needs at least 15 minutes), remove any excess fat from the pan you roasted the beef in and place over a medium heat. Loosen the meat juices by adding the red wine and scraping the pan to deglaze it. Add the sliced shallot, garlic and thyme, then reduce the sauce until almost sticky
500ml of red wine
1 small shallot, sliced
1 garlic clove, sliced
1 sprig of fresh thyme
Add the stock and reduce again until thick and intense in flavour. Pass through a fine sieve
1000ml of beef stock
Pour the water into a large pan and add the butter. Bring to a simmer, whisking to create an emulsion. Add seasoning, then blanch the asparagus and hogweed seperately for 3-4 mintues each in the emulsion
1000ml of water
50g of butter
250g of asparagus
1 stem of hogweed
1 bunch of radishes
To make the cheese sauce, warm the milk
150ml of untreated Jersey milk
Blitz together the grated cheddar and Parmesan in a blender. Add the salt and pepper, and slowly add the warmed milk
125g of mature cheddar, grated
25g of Parmesan, freshly grated
Pass through a fine sieve and rewarm the sauce (do not reboil)
Serve the beef and vegetables with both sauces, shavings of the Parmesan and slices of truffle
100g of Parmesan
1 white truffle, small
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