Roast fillet of beef

with wild mushroom risotto, baby turnips and red wine jus

The Recipes / Meat

Stoke Park, Buckinghamshire

4 beef fillet steaks, 170g each

1 shallot, finely diced
200g risotto rice
250ml white wine
1 litre mushroom stock
200g mixed wild mushrooms
50g grated parmesan
20g unsalted butter

12 baby turnips
12 baby cep mushrooms
100g wild rocket

150ml red wine jus

Serves 4

Sweat the shallot for the risotto in a warm saucepan with a little olive oil. Add the risotto rice and season. Stir in the white wine, then slowly add the warm mushroom stock: keep stirring for approximately 20 minutes, adding stock as needed, until the risotto is just cooked. Sauté the mixed wild mushrooms in a hot pan, seasoning to taste. Add ¾ of the mushrooms to the risotto, keeping the rest for garnish. Check the seasoning before stirring in the parmesan and butter.

Peel and place the baby turnips in a saucepan with cold water, a little salt, and 5g of sugar. Bring to the boil and simmer for approximately 10 minutes until the baby turnips become soft. Drain, then toss in a little butter and season to taste.

Wash and pan fry the baby ceps in a little olive oil until soft. Season to taste.

Deep fry the wild rocket in some fresh oil in a fryer (or a pan if you don’t have a fryer) for approximately 15 seconds until the rocket becomes crispy. Drain off excess oil on a paper towel and leave to cool.

Season the beef on both sides and pan fry in a little olive oil on both sides. Once sealed, finish at 180°C for approximately 6 minutes for medium rare, longer for different cooking preferences.