Grilled Grass-fed Herefordshire Beef Fillet, Swiss Chard, Warm Mushroom Ragout, Onion Relish, Peppercorn Sauce Recipe

Cooking Instructions

1. 1

   Prepare the Beef Fillet

   Season the beef fillet generously with salt and black pepper. Heat a grill or grill pan over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the beef fillet and grill for 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove from heat and let it rest.

2. 2

   Cook the Mushrooms

   In a skillet, heat 1 tablespoon of olive oil and 25 grams of butter over medium heat. Add chopped onions and sauté until translucent. Add the mushrooms and cook until browned. Stir in the beef stock and simmer for 5 minutes until slightly thickened. Season with salt and pepper.

3. 3

   Sauté the Swiss Chard

   In another skillet, melt the remaining butter and add chopped Swiss chard. Sauté for about 3-4 minutes until wilted. Season with salt and pepper.

4. 4

   Make the Peppercorn Sauce

   In the same skillet used for mushrooms, add crushed peppercorns and a splash of beef stock. Reduce until slightly thickened and adjust seasoning.

5. 5

   Plate the Dish

   Slice the rested beef fillet and place it on a plate. Arrange the sautéed Swiss chard and mushroom ragout next to it. Drizzle the peppercorn sauce over the beef and serve immediately.