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Grilled Fillet of Beef with Wild Mushrooms, Baby Beetroot, and Pistou DressingGrilled Fillet of Beef with Wild Mushrooms, Baby Beetroot, and Pistou Dressing
Grilled Fillet of Beef with Wild Mushrooms, Baby Beetroot, and Pistou Dressing
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
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Recipe - Celbridge - Nally's
Grilled Fillet of Beef with Wild Mushrooms, Baby Beetroot, and Pistou Dressing
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
  1. Preheat the oven to 180°C (350°F).
  2. Scrub the baby beetroots under cold running water to remove any soil.
  3. Place the beetroots, thyme, whole garlic clove, and a pinch of sea salt on a large sheet of foil, then wrap tightly.
  4. Roast the beetroots for about 20 minutes or until tender, then set aside to cool.
  5. Heat 2 tablespoons of olive oil in a medium-sized pan over high heat.
  6. Slice the mushrooms into bite-sized pieces, then add them to the hot pan.
  7. Season the mushrooms with salt and black pepper, sauté for 3 minutes, and set aside.
  8. In a small blender, combine basil, parsley, minced garlic clove, 4 tablespoons of olive oil, and 2 tablespoons of red wine vinegar.
  9. Blitz the pistou dressing ingredients until smooth, then season with salt and pepper to taste.
  10. Remove the beef fillets from the fridge 30 minutes before cooking to bring them to room temperature.
  11. Season the fillets with salt and pepper, and lightly coat them with olive oil.
  12. Heat a heavy-based frying pan over high heat until smoking hot.
  13. Sear the steaks for 2 minutes on each side, then add a knob of butter to the pan.
  14. Baste the steaks with the butter while cooking for an additional minute on each side to enhance flavor and color.
  15. 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
  16. Remove the steaks from the pan and allow them to rest on a cooling tray for 10 minutes.
  17. 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
4 Irish Beef Fillets
SuperValu Signature Tastes Hereford Irish Fillet Steak (370 g)
SuperValu Signature Tastes Hereford Irish Fillet Steak (370 g)
€13.99€37.81/kg
200g mixed wild mushrooms
SuperValu Signature Tastes Irish Mushroom Medley (160 g)
SuperValu Signature Tastes Irish Mushroom Medley (160 g)
€2.99€18.69/kg
8 baby beetroots
SuperValu Signature Tastes Sweet Fiery Baby Beetroot (150 g)
SuperValu Signature Tastes Sweet Fiery Baby Beetroot (150 g)
€1.49€9.93/kg
6 tablespoons olive oil (divided)
SuperValu Olive Oil (1 L)
SuperValu Olive Oil (1 L)
€4.99€4.99/l
4 tablespoons red wine vinegar (divided)
Don Carlos Red Wine Vinegar (500 ml)
Don Carlos Red Wine Vinegar (500 ml)
€2.80€5.60/l
2 sprigs fresh thyme
SuperValu Fresh Thyme (20 g)
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
1 garlic clove (whole, for beetroot)
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
1 garlic clove (for pistou)
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
Sea salt and black pepper
Cape Herb Twin Salt & Pepper Grinder (110 g)
Cape Herb Twin Salt & Pepper Grinder (110 g)
€3.99€36.27/kg
1 bunch fresh basil
SuperValu Fresh Basil (20 g)
SuperValu Fresh Basil (20 g)
€1.19€59.50/kg
1 bunch flat-leaf parsley
SuperValu Fresh Flat Leaf Parsley (25 g)
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
1 knob butter
SuperValu Irish Creamery Butter (454 g)
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg

Directions

  1. Preheat the oven to 180°C (350°F).
  2. Scrub the baby beetroots under cold running water to remove any soil.
  3. Place the beetroots, thyme, whole garlic clove, and a pinch of sea salt on a large sheet of foil, then wrap tightly.
  4. Roast the beetroots for about 20 minutes or until tender, then set aside to cool.
  5. Heat 2 tablespoons of olive oil in a medium-sized pan over high heat.
  6. Slice the mushrooms into bite-sized pieces, then add them to the hot pan.
  7. Season the mushrooms with salt and black pepper, sauté for 3 minutes, and set aside.
  8. In a small blender, combine basil, parsley, minced garlic clove, 4 tablespoons of olive oil, and 2 tablespoons of red wine vinegar.
  9. Blitz the pistou dressing ingredients until smooth, then season with salt and pepper to taste.
  10. Remove the beef fillets from the fridge 30 minutes before cooking to bring them to room temperature.
  11. Season the fillets with salt and pepper, and lightly coat them with olive oil.
  12. Heat a heavy-based frying pan over high heat until smoking hot.
  13. Sear the steaks for 2 minutes on each side, then add a knob of butter to the pan.
  14. Baste the steaks with the butter while cooking for an additional minute on each side to enhance flavor and color.
  15. 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
  16. Remove the steaks from the pan and allow them to rest on a cooling tray for 10 minutes.
  17. Plate the fillets with the roasted beetroots and sautéed mushrooms, then drizzle the pistou dressing over the top.