Grilled Grass-fed Herefordshire Beef Fillet Recipe
Swiss chard, warm mushroom ragout, onion relish, peppercorn sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef Fillet
Season the Herefordshire beef fillet with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat.
- 2
Grill the Beef
Sear the beef fillet for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove from the pan and let it rest for 5 minutes.
- 3
- 4
Prepare the Mushroom Ragout
In a separate pan, heat some olive oil and add chopped onion. Sauté until translucent. Add the mixed mushrooms and thyme, cook until mushrooms are browned. Pour in the vegetable broth and simmer until reduced by half. Stir in the heavy cream and simmer for an additional 5 minutes, then season with salt and pepper.
- 5
Prepare the Peppercorn Sauce
In a small saucepan, crush the black peppercorns and add a splash of water. Simmer and reduce for a few minutes. Adjust seasoning and consistency with more water if necessary.
- 6
Serve
On each plate, place a serving of sautéed Swiss chard, top with the grilled beef fillet, spoon over the mushroom ragout, and drizzle with peppercorn sauce.
