|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Beef with asparagus, hogweed, radish and Parmesan

by
Marcus Wareing
Beef with asparagus, hogweed, radish and Parmesan
  • Main
  • medium
  • 4
  • 1 hour 15 minutes

PT1H15M

First published in 2015
Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Beef fillet

Red wine sauce

Vegetables

Cheese sauce

To serve

print recipe
shopping List

Method

print recipe
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
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
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
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
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
First published in 2015
Share recipe
Marcus Wareing }
Marcus Wareing

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

NAVIGATE

© Great British Chefs 2022