Grilled Fillet of Beef with Wild Mushrooms, Baby Beetroot, and Pistou Dressing
Discover a gourmet recipe for Grilled Fillet of Beef with Wild Mushrooms, Baby Beetroot, and Pistou Dressing. Perfectly seared beef fillets paired with tender roasted beetroot and a fresh, herby pistou dressing. Ideal for a special occasion or a luxurious dinner at home.
Gareth Mullins
Gareth Mullins
Recipe - Tralee - Garvey
Grilled Fillet of Beef with Wild Mushrooms, Baby Beetroot, and Pistou Dressing
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
Ingredients
4 Irish Beef Fillets
200g mixed wild mushrooms
8 baby beetroots
6 tablespoons olive oil (divided)
4 tablespoons red wine vinegar (divided)
2 sprigs fresh thyme
1 garlic clove (whole, for beetroot)
1 garlic clove (for pistou)
Sea salt and black pepper
1 bunch fresh basil
1 bunch flat-leaf parsley
1 knob butter
Directions
- Preheat the oven to 180°C (350°F).
- Scrub the baby beetroots under cold running water to remove any soil.
- Place the beetroots, thyme, whole garlic clove, and a pinch of sea salt on a large sheet of foil, then wrap tightly.
- Roast the beetroots for about 20 minutes or until tender, then set aside to cool.
- Heat 2 tablespoons of olive oil in a medium-sized pan over high heat.
- Slice the mushrooms into bite-sized pieces, then add them to the hot pan.
- Season the mushrooms with salt and black pepper, sauté for 3 minutes, and set aside.
- In a small blender, combine basil, parsley, minced garlic clove, 4 tablespoons of olive oil, and 2 tablespoons of red wine vinegar.
- Blitz the pistou dressing ingredients until smooth, then season with salt and pepper to taste.
- Remove the beef fillets from the fridge 30 minutes before cooking to bring them to room temperature.
- Season the fillets with salt and pepper, and lightly coat them with olive oil.
- Heat a heavy-based frying pan over high heat until smoking hot.
- Sear the steaks for 2 minutes on each side, then add a knob of butter to the pan.
- Baste the steaks with the butter while cooking for an additional minute on each side to enhance flavor and color.
- Cook the steaks to your desired doneness:
- Rare: 3-4 minutes
- Medium-rare: 5-6 minutes
- Medium: 6-8 minutes
- Well done: about 10 minutes
- Remove the steaks from the pan and allow them to rest on a cooling tray for 10 minutes.
- Plate the fillets with the roasted beetroots and sautéed mushrooms, then drizzle the pistou dressing over the top.
20 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Signature Tastes Hereford Irish Fillet Steak (370 g)
€13.99€37.81/kg
SuperValu Signature Tastes Irish Mushroom Medley (160 g)
€2.99€18.69/kg
Not Available
SuperValu Olive Oil (1 L)
€4.99€4.99/l
Don Carlos Red Wine Vinegar (500 ml)
€2.80€5.60/l
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Garlic (3 Piece)
€1.05€0.35 each
Not Available
SuperValu Fresh Basil (20 g)
€1.19€59.50/kg
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
Directions
- Preheat the oven to 180°C (350°F).
- Scrub the baby beetroots under cold running water to remove any soil.
- Place the beetroots, thyme, whole garlic clove, and a pinch of sea salt on a large sheet of foil, then wrap tightly.
- Roast the beetroots for about 20 minutes or until tender, then set aside to cool.
- Heat 2 tablespoons of olive oil in a medium-sized pan over high heat.
- Slice the mushrooms into bite-sized pieces, then add them to the hot pan.
- Season the mushrooms with salt and black pepper, sauté for 3 minutes, and set aside.
- In a small blender, combine basil, parsley, minced garlic clove, 4 tablespoons of olive oil, and 2 tablespoons of red wine vinegar.
- Blitz the pistou dressing ingredients until smooth, then season with salt and pepper to taste.
- Remove the beef fillets from the fridge 30 minutes before cooking to bring them to room temperature.
- Season the fillets with salt and pepper, and lightly coat them with olive oil.
- Heat a heavy-based frying pan over high heat until smoking hot.
- Sear the steaks for 2 minutes on each side, then add a knob of butter to the pan.
- Baste the steaks with the butter while cooking for an additional minute on each side to enhance flavor and color.
- Cook the steaks to your desired doneness:
- Rare: 3-4 minutes
- Medium-rare: 5-6 minutes
- Medium: 6-8 minutes
- Well done: about 10 minutes
- Remove the steaks from the pan and allow them to rest on a cooling tray for 10 minutes.
- Plate the fillets with the roasted beetroots and sautéed mushrooms, then drizzle the pistou dressing over the top.