Into the Woods

Whether for­aged or Cul­ti­vated, now’s The Time for Cook­ing With MUSH­ROOMS. here’s how

Gourmet (South Africa) - - APPETITE -

With a meaty flavour of their own, wild mush­rooms are a great ac­com­pa­ni­ment to beef dishes. Serves 4

4 (560g) beef fil­let medal­lions sea salt freshly ground black pep­per 30g ghee (clar­i­fied but­ter)

1/2 cup Madeira

2 cups beef stock

200g wild mush­rooms (pine

rings and porcini) chives, chopped ex­tra-vir­gin olive oil

1. Tie the fil­let medal­lions with kitchen string to keep a round shape. Sea­son with salt and black pep­per. 2. Place the ghee in a pan and fry the fil­lets on all sides, oc­ca­sion­ally spoon­ing the ghee over the fil­lets as they cook. Cook for 6 to 8 min­utes per side for medium rare. 3. Re­move the fil­lets from the pan and rest in a warm place for about 10 min­utes. 4. Deglaze the pan with the Madeira, then add the stock. Cook for 5 to 10 min­utes, un­til the liq­uid has re­duced sub­stan­tially and as­sumed the con­sis­tency of a sauce (it should coat the back of a spoon).

5. Cut the mush­rooms into slices and toss quickly in a sep­a­rate pan with a lit­tle olive oil, salt, pep­per and a pinch of chives.

6. Serve the fil­lets on top of the mush­rooms with a gen­er­ous driz­zle of sauce. Gar­nish with chopped chives.


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