Fil­let of beef with roasted radic­chio and soy-and-bal­samic mush­room re­duc­tion

Serves 4

Country Life Every Week - - Kitchen Garden Cook Radicchio - by Me­lanie John­son

In­gre­di­ents

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

Method

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’

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