Beef fillet with wild garlic purée and a fricasse of wild mushrooms Archive
Enjoy the flavour of seasonal wild garlic with a juicy piece of steak.
Ingredients
- 50g/1¾oz unsalted butter
- 4 small shallots, sliced
- 1 garlic clove, crushed
- 300g/10½oz wild garlic
- 30g/1oz fresh chervil, chopped
- 30g/1oz fresh tarragon, chopped
- 150ml/5fl oz double cream
- pinch salt
- 2 tbsp olive oil/rapeseed oil
- 75g/2½oz unsalted butter
- 4 x 120g/4oz beef fillets
- 100g/3½oz unsalted butter
- 1 shallot, finely chopped
- 200g/7oz assorted wild mushrooms
- 2 tbsp Madeira
- 100ml/3½fl oz beef stock or brown chicken stock
- 1 tsp wholegrain mustard
- 1 tomato, peeled, de-seeded and finely chopped
- 1 tsp chopped fresh tarragon
- 2-3 tbsp olive oil or rapeseed oil
- 12 asparagus tips
- whole fresh wild garlic leaves
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