Grilled Fillet of Beef, Shitake Gnocchi, Caramelised Root Vegetables and Porcini Cream

Jun 26, 2014

Grilled Fillet of Beef, Shitake Gnocchi, Caramelised Root Vegetables and Porcini Cream

Jun 26, 2014

This recipe serves four


 Beef fillet


4 x 180 g fillet of beef

cracked black pepper to season

oil to cook

salt to season

50 g butter

4 sprigs thyme


1. Heat a thick based pan.

2. Season each piece of meat with salt and pepper.

3. Place enough oil in the pan to cover the surface.

4. Place the meat carefully in the pan and cook until coloured before turning.

5. Add the butter and with a spoon, baste the meat.

6. Add the thyme, lower the heat and continue basting until the meat is cooked as desired.

7. Remove meat from pan and allow to rest for as long as it was cooked.

Shiitake gnocchi


400 g potato mash

100 g flour

40 g parmesan cheese

2 egg yolks

2 tsp thyme

50 g chopped and cooked shiitake mushrooms

100 g sliced shiitake

flour to roll


1. In a bowl, mix the potato, flour, parmesan, egg yolks, thyme and chopped shiitake.

2. Season the mix with salt and add flour if too wet.

3. Flour the work surface and roll into desired shape.

4. Blanch the gnocchi in boiling water until they rise to the surface; this means that they are cooked.

5. Remove and place in iced water.

6. Set aside on moist cloth until serving.

Porcini cream


150 g dried porcini

100 ml Merlot

200 ml beef jus

200 ml cream

salt to  season


1. Bring the Merlot to a simmer in a pot with the porcini.

2. Remove from heat, cover with cling film and allow to infuse for 20 min.

3. Remove cling film and return to heat.

4. Once reduced by half add beef jus and reduce by a third.

5. Add cream and reduce to consistency, strain and season.

6. Set aside to serve.


Caramelised vegetables


200 g turnips

100 g carrots

100 g beetroot

20 ml honey

20 g brown sugar

20 ml olive oil

salt to season

1 tsp rosemary


1. Peel and cut vegetables into desired shape.

2. Place on roasting tray and rub with olive oil and salt.

3. Roast at 180° C covered with tin foil until slightly cook.

4. Remove tin foil.

5. Add and mix in the honey, sugar and rosemary.

6. Roast for a further 10 min.

7. Set aside to serve.


To Serve

1. Place the fillet into the oven at 160° C.

2. Place the tray of vegetables back in the oven to warm.

3. Pan-fry the gnocchi in a little olive oil and season.

4. Pan-fry the remaining shiitake mushrooms and season.

5. Drain the gnocchi on paper towel.

6. Heat the sauce.

7. Slice the beef and plate.


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