Beef Fillet with Asparagus Recipe

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.

Ingredients

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Beef fillet

800g of beef fillet
oil
salt
pepper

Red wine sauce

500ml of red wine
1 small shallot, sliced
1 garlic clove, sliced
1 sprig of fresh thyme
1000ml of beef stock

Vegetables

1000ml of water
50g of butter
250g of asparagus
1 stem of hogweed
1 bunch of radishes
salt
pepper

Cheese sauce

150ml of untreated Jersey milk
125g of mature cheddar, grated
25g of Parmesan, freshly grated
salt
black pepper

To serve

100g of Parmesan
1 white truffle, small

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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
oil
salt
pepper

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
salt
pepper

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
salt
black pepper

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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Marcus Wareing

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

Beef with asparagus, hogweed, radish and Parmesan

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