> Recipes > Beef fillet

Beef with asparagus, hogweed, radish and Parmesan

Beef with asparagus, hogweed, radish and Parmesan

Beef with asparagus, hogweed, radish and Parmesan

  • Main
  • medium
  • 4
  • 1 hour 15 minutes

PT1H15M

Recipe featured on

Recipes iOS app

Why not try?

1
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
  • oil
  • salt
  • pepper
2
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
3
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
4
Add the stock and reduce again until thick and intense in flavour. Pass through a fine sieve
  • 1000ml of beef stock
5
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
  • salt
  • pepper
6
To make the cheese sauce, warm the milk
  • 150ml of untreated Jersey milk
7
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
  • salt
  • black pepper
8
Pass through a fine sieve and rewarm the sauce (do not reboil)
9
Serve the beef and vegetables with both sauces, shavings of the Parmesan and slices of truffle
  • 100g of Parmesan
  • 1 white truffle, small

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Comments ()

Beef with asparagus, hogweed, radish and Parmesan

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...