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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
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
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
Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'
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Beef with asparagus, hogweed, radish and Parmesan
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