RARE ROAST FILLET OF BEEF WITH MUSHROOM BUTTER, SEA PARSLEY AND BEETROOT GLAZE

Recipe by Chef Mark McNamara Food Luddite

Mushroom butter
500g large open mushrooms
salt and pepper
sprig fresh thyme
2 tsp olive oil
½ onion – diced
1 clove garlic – crushed
75g butter – diced
1 tbsp port
1 tbsp brandy
50ml cream

Method
1. Remove stalks from mushrooms. Place the caps in a dish, sprinkle with salt, pepper and thyme and drizzle with olive oil; cover with foil and place in a 180C oven to bake for 20 minutes.
2. Remove foil and allow to continue cooking until excess liquid evaporates and mushrooms are fully roasted; remove from oven and allow to cool.
3. Sauté onion and garlic in a little of the butter until soft and light golden; do not allow to brown.
4. Add port and brandy followed by cream and reduce until bubbling and thick. Slice half the mushrooms and add to sauce, cooking until well combined; taste and add more salt and pepper if necessary.
5. Blend with stick blender until smooth, adding remaining butter a little at a time until all incorporated. Finely dice remaining mushrooms and fold through mixture.
6. Chill until required.

Beetroot glaze
30g butter
2 shallots – finely chopped
30g carrots – finely diced
30g celery – finely diced
sprig fresh thyme
125ml red wine
1 tsp red wine vinegar
5 peppercorns – crushed
500ml rich brown stock
1 tsp redcurrant jelly
5 juniper berries – crushed
½ tsp potato starch (optional)
30ml vintage port
1 small beetroot – finely diced

Method
1. Gently sauté vegetables in butter until just starting to colour.
2. Add thyme, wine, vinegar and peppercorns and reduce until almost dry; add stock and reduce to 300ml of sauce.
3. Add redcurrant jelly and juniper berries. If using potato starch, mix to a thin paste with the port and stir in; otherwise, just add port and simmer briefly.
4. Add beetroot and infuse for 10 minutes; do not boil or colour will fade. Check seasoning, and keep warm until ready to serve.

Roasted fillet of beef
600g trimmed centre cut tenderloin of Coorong Angus Beef
1 tsp olive oil
pinch sea salt and ground black pepper
½ cup sea parsley – to garnish (if unavailable substitute with parsley and/or samphire)

Method
1. Preheat oven to 200C.
2. Coat fillet with olive oil and seal on all sides in a hot ovenproof frying pan, ensuring meat is coloured well all over.
3. Season and place in the oven for approximately 10-12 minutes (for rare).
Remove meat from the oven and transfer to a warm place. Cover and allow to rest for at least 10 minutes.
4. Carve beef into four even pieces. Coat with beetroot glaze and top each portion with a generous spoon of mushroom butter and strew with sea parsley.

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