James Martin's beef fillet with bacon and mushroom puree recipe Recipe

Name: James Martin's beef fillet with bacon and mushroom puree recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x 225g fillets of beef; 1 tbsp olive oil; 50 g (1.8oz) butter; 300 g (10.6oz) Jerusalem artichokes; 8 slices of dry-cured back bacon cut into lardons; 4 tbsp chopped flat-leaf parsley; 1 pinch salt and black pepper; 15 g (0.5oz) butter; 1 shallot, chopped; 1 clove of garlic, peeled and chopped; 25 g (0.9oz) ceps, chopped; 110 g (3.9oz) button mushrooms, chopped; 50 ml (1.8fl oz) white wine; 110 ml (3.9fl oz) double cream

Servings: persons

4 x 225g fillets of beef
1 tbsp olive oil
50 g (1.8oz) butter
300 g (10.6oz) Jerusalem artichokes
8 slices of dry-cured back bacon cut into lardons
4 tbsp chopped flat-leaf parsley
1 pinch salt and black pepper
15 g (0.5oz) butter
1 shallot, chopped
1 clove of garlic, peeled and chopped
25 g (0.9oz) ceps, chopped
110 g (3.9oz) button mushrooms, chopped
50 ml (1.8fl oz) white wine
110 ml (3.9fl oz) double cream

1
To make the cep puree, melt the butter in a frying pan set over a medium heat and add the shallot and garlic.
2
Saute for 1 minute, then add the mushrooms and saute for 3 minutes.
3
Add the wine and cream and simmer for 5 minutes until thickened.
4
Place in a blender and mix to a puree, or puree with a hand-held blender, then season with salt and pepper and set aside.
5
To cook the steaks, first season with salt and pepper, then add to a hot frying pan set over a high heat.
6
Brown well on one side before turning over.
7
Add the olive oil and half the butter and cook to your liking - 2-3 minutes for rare, 5 minutes for medium, 7-8 for well done - basting all the time.
8
While the fillets are cooking, peel and thinly slice the Jerusalem artichokes.
9
Melt the remaining butter in a non-stick frying pan and fry the bacon until crisp, then remove from the pan and dry on kitchen paper.
10
Tip in the artichokes and saute for 5 minutes, or until they are golden brown, then return the bacon to the pan.
11
Add the parsley and season well with salt and pepper.
12
To serve, place the artichoke and bacon mixture in a pile in the middle of each plate, with a steak on top, the pan juices spooned over and the cep puree, reheated if needed, on the side.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 x 225g fillets of beef, 1 tbsp olive oil, 50 g (1.8oz) butter, 300 g (10.6oz) Jerusalem artichokes, and more.

Yes, James Martin's beef fillet with bacon and mushroom puree recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

James Martin's beef fillet with bacon and mushroom puree recipe

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