Grilled Fillet of Beef with Glazed Mushrooms, Green
Beans and Horseradish
Recipe by Josh Emett
2 200g beef fillet
Salt and freshly ground black pepper
200g baby carrots, peeled
200g green beans, topped and tailed, cut into quarters
125g Swiss brown mushrooms
125g field mushrooms
1 tbsp Lupi Olive oil
5 shallots, finely diced
1 clove garlic, finely diced
150ml rice wine vinegar
1 tsp chives, finely chopped
1 tsp parsley, finely chopped
1 tbsp Mainland Butter
100g fresh pea shoots
1 stick fresh horseradish
1. Heat a barbeque grill and grill plate to high. Trim the beef
fillet and season well with salt and pepper. Place on the hot
barbeque grill and brown all over. Remove from the heat and allow
to rest for 10 minutes.
2. Gently grill the baby carrots on the cooler part of the barbeque grill.
3. Cook the beans quickly on the barbeque hot plate.
4. Slice the mushrooms into chunky natural shapes and heat a large frying pan over high heat. Add the Lupi Olive oil and then add the mushrooms. Sautee the mushrooms until coloured, then add the
shallots and the garlic. Reduce the heat and slowly cook the shallots and garlic, ensuring they don't burn.
5. Deglaze the pan with the mirin and rice wine vinegar, reduce heat and add all herbs and Mainland butter to form a light sauce.
6. To serve. Place the carrots, green beans, mushrooms and pea shoots neatly on a plate. Once the beef has rested slice directly across the grain in half and place on vegetables. Spoon over the mushrooms and glaze, and finish by finely grating the horseradish over the dish.
- Don't season your beef until the moment before you put it on the BBQ
- Roll beef on BBQ on all sides to insure even caramelisation
- Always make sure you rest your meat for at least 10 minutes in a warm place. This lets the meat relax and retain moisture and its own juices.
- If slicing beef use additional sea salt on the cut sides to ensure perfect seasoning.