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Beef with a gratinated mushroom glaze

Beef with a gratinated mushroom glaze Recipe

  • 200g mix of shiitake, oyster and shimeji mushrooms , or just one variety, halved if large
  • olive oil
  • 25g lardons (or a piece of smoked bacon or pancetta, cut to make 25g lardons)
  • 16-24 baby onions or shallots
  • 4 artichoke hearts in oil, quartered, or 16 quarters
  • balsamic vinegar
  • 600g piece beef fillet (ask the butcher for an even piece. Wrap it tightly in clingfilm to make a nice roll and chill it. Don't be tempted to tie it with string or you'll end up with tie marks when you undo it)
  • 2 egg yolks
  • small bunch chervil , leaves chopped
  • 4 tbsp double cream
  • 6 tbsp grated Parmesan , plus extra to finish
  • vinaigrette , to finish
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