Into the Woods
Whether foraged or Cultivated, now’s The Time for Cooking With MUSHROOMS. here’s how
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.
BEEF FILLET WITH SAUTÉED WILD MUSHROOMS