* Percent Daily Values are based on a 2000 calorie diet.
Fillet of beef with foraged mushrooms
This dish is rustic and straightforward – and utterly delicious
Cook Time20 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 562kcal
Author: Glynn Purnell
Equipment
Saucepan
Ingredients
1hanger steak(about 500g-600g)
300gmixed mushroomschopped (foraged, or supermarket ones of your choice)
knob of butter
a handful of parsley chopped
1tbspMarmite
300mldouble cream
150gMontgomery cheddar
1tbspdijon mustard
salt
black pepper
Method
Season the meat before searing for three to four minutes on each side over a mid-to-high heat – aim for a dark brown crust on the outside, with the meat still pink in the middle. Set aside to rest for around eight to 10 minutes.
Throw the butter, followed by the chopped mushrooms, into the same pan you cooked the beef in, sauteeing until soft.
Add the Marmite to the mushrooms, stirring through until thoroughly mixed in – a tablespoon of water can loosen the sauce if necessary. Just before they’re ready, ad your chopped parsley and stir through.
Make the cheddar foam by heating the cream in a small pan over a medium heat, stir in the cheddar and mustard, season and whisk until smooth and frothy. Serve over the mushrooms, alongside the beef.