Fillet of beef recipe
Actor and 2011 Celebrity Masterchef finalist, Nick Pickard, shares his recipe for fillet of beef with us. “It was one of the hardest things I've ever done. I mean I've done opening nights in the West End and it's worse than that!”
Ingredients
- 4 Large baking potatoes
- 200 g Butter, cut into 5-6 slices
- 3 Sprigs of thyme
- 4 Garlic cloves, chopped
- 4 Large baking potatoes
- 7.1 oz Butter, cut into 5-6 slices
- 3 Sprigs of thyme
- 4 Garlic cloves, chopped
- 4 Large baking potatoes
- 7.1 oz Butter, cut into 5-6 slices
- 3 Sprigs of thyme
- 4 Garlic cloves, chopped
- 500 ml Beef stock
- 100 ml Whipping cream
- 150 g Chanterelle mushrooms
- 25 g Unsalted butter
- 17.6 fl oz Beef stock
- 3.5 fl oz Whipping cream
- 5.3 oz Chanterelle mushrooms
- 0.9 oz Unsalted butter
- 2.1 cups Beef stock
- 0.4 cup Whipping cream
- 5.3 oz Chanterelle mushrooms
- 0.9 oz Unsalted butter
- 800 g Centre-cut beef fillet
- 1 Olive oil, to cost beef fillet
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 28.2 oz Centre-cut beef fillet
- 1 Olive oil, to cost beef fillet
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 28.2 oz Centre-cut beef fillet
- 1 Olive oil, to cost beef fillet
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 20 g Unsalted butter
- 2 tsp Olive oil
- 1 Large onion, chopped
- 3 Garlic cloves, chopped
- 1 tsp Chopped thyme
- 0.7 oz Unsalted butter
- 2 tsp Olive oil
- 1 Large onion, chopped
- 3 Garlic cloves, chopped
- 1 tsp Chopped thyme
- 0.7 oz Unsalted butter
- 2 tsp Olive oil
- 1 Large onion, chopped
- 3 Garlic cloves, chopped
- 1 tsp Chopped thyme
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 75 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C (350°F/Gas 4). Peel the potatoes and slice in half down the middle. Trim the rounded side then cut out a ring of potato from each half using a 6cm (21/2 in) round cutter so that you have a cylinder of potato.
- Lay the butter slices in the bottom of an ovenproof sauté pan. Put the potatoes on top and add water to almost cover the potatoes. Bring to the boil, turn the heat down, and simmer gently for 30 minutes until the potatoes are just tender.
- Turn the potatoes, add the thyme and garlic, and cook for another 20 minutes. Drain the potatoes and keep warm.
- For the sauce, pour the stock into a pan, boil to reduce by two-thirds, then whisk in the cream. Fry the mushrooms in butter for 5 minutes until golden brown, then add to the stock and cream. Season to taste. Reheat gently before serving.
- Rub the beef all over with the olive oil and season generously. Heat a large ovenproof frying pan until smoking, then add the beef and sear for 2 minutes on each side until golden brown. Transfer to the oven and roast for 15-20 minutes until cooked to your liking, then remove from the oven and rest for 15 minutes.
- Meanwhile, make the onion purée. Heat the butter and oil in a pan. Add the onion, garlic, and thyme. Cook gently for 15 minutes until completely soft but not brown. Cool slightly. Purée in a blender until smooth. Return to the pan and season. Reheat gently before serving.
- To serve, spread a little onion purée on each plate, Carve the beef into 4 thick slices and place on top of the purée. Serve with the fondant potatoes and the mushroom sauce.
Taken from MasterChef EveryDay, DK, £20, dk.com
More from Celebrity Masterchef
More beef recipes
Lucas Hollweg's cold rare roast beef with dill and mustard
Jassy Davis' Beef Stroganoff recipe
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