Rosemary beef fillet with onion & mushroom relish
Beef silverside, cooked
500 g, fillet joint
5 sprig(s), 3 chopped, 2 to serve
Fat Free Natural Fromage Frais
4 tablespoons, optional, to serve
1 pinch, sea salt
1 small, thinly sliced
1 clove(s), chopped
200 g, white button, sliced thinly
Vinegar, All Types
2 tablespoons, red wine
Light Brown Sugar
1 teaspoons, soft
- Make the relish first. Put the onion, oil and chopped garlic into a small saucepan with 2 tablespoons water. Cover and cook on a medium heat for about 5 minutes without lifting the lid. Uncover and stir in the mushrooms, vinegar, thyme, chopped rosemary (3 sprigs), seasoning and sugar. Cook for a further 5 minutes, remove and cool.
- In the meantime, preheat the oven to 180ºC, fan 160ºC, gas mark 4. Trim the fillet of any sinew and brush all over with the 2 teaspoons of oil. Heat a large nonstick frying pan until you can feel a good heat rising, then add the beef to the pan, pressing down on all sides to brown then remove.
- Place 2 rosemary sprigs in the base of a small roasting pan and sit the beef on top. Season well then strip the leaves from the remaining rosemary sprig and sprinkle on top. Cover the top only with a small square of foil.
- Roast for 25-30 minutes removing the foil for the last 10 minutes. The meat is cooked to medium rare, but if you want it well done then allow 5 – 10 more minutes. Let the meat rest for 10 minutes before cutting into 8 thick slices and serve sprinkled with any carving juices, topped with the relish and the fromage frais, if liked.