Fillet of beef with roasted radicchio and soy-and-balsamic mushroom reduction
2 radicchio 4 fillets of beef
20g butter 300g sliced mini portobello
mushrooms 3 sprigs thyme, leaves
removed 1 crushed garlic clove 15ml soy sauce 30ml balsamic syrup 1tspn honey 150ml water
Preheat your oven to 180˚C/350˚f/gas mark 4. Cut the radicchio into quarters, arrange them in a roasting tray, brush generously with olive oil and roast for about 10 minutes, until soft and lightly browned.
Melt the butter in a large saucepan and cook the mushrooms and thyme in it, until the liquid has evaporated. Add the crushed garlic and stir well, cooking for a couple of minutes. Pour in the soy sauce, balsamic and honey, mix well and add the water. Remove from the heat, transfer everything to a blender and blitz to a smooth paste. Season to taste and either reduce further in the pan or add more water to achieve your desired consistency. Keep warm.
Brush the beef fillets with olive oil and season well before frying in a hot pan for a few minutes each side, depending on the thickness. Rest well on a board before serving with the radicchio and mushroom reduction.
Radicchio is becoming known as more than just a salad leaf. Roasting brings out a sweeter side to its usual bitterness and it pairs well with savoury-sweet flavours’