The asparagus season is short so make the most of it while it is in season. What better way to enjoy fresh, seasonal asparagus than with Pan Fried Beef with Asparagus. This Beef Fillet and Asparagus Recipe is served with a punchy horseradish hollandaise sauce, the perfect marriage for both beef and asparagus.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 2 bundles British or local asparagus
- 4 x 8 oz /250g beef fillet steaks
- 20 shallots, peeled and left whole
- 1 ½ lb/700g scrubbed new potatoes, halved
- 4 tbsp olive oil
- ½ stick/50g butter
- 2 tbsp balsamic vinegar
- 4 sprigs thyme
- 10 ½ oz/300g mixed mushrooms, halved
- Sea salt & black pepper
- HOLLANDAISE
- 6 black peppercorns, coarsely crushed
- 5 fl oz/150ml white wine
- 3 ½ fl oz/100ml white wine vinegar
- 4 large egg yolks
- 8 oz /250g unsalted butter, diced
- 3 ½ oz/100g chopped, cooked red pepper
- 2 tbsp horseradish, fresh grated or horesradish cream
- Sea salt & black pepper
Preparation:
Serves 4
Preheat the oven to 400°F/ 200°C/Gas 6
Recipe Courtesy of British Asparagus.
Preheat the oven to 400°F/ 200°C/Gas 6
- Clean the asparagus and trim any white ends or peel with a vegetable peeler and cut each spear in half.
- Preheat the oven to 200˚c. Mix the shallots and potatoes together with the olive oil, butter, balsamic vinegar and thyme in a roasting tin. Season and place in the oven for 25 minutes. Then add the asparagus and mushrooms, making sure that the olive oil and butter coat the spears generously. Return to the oven for 4 minutes.
- Meanwhile, to make the sauce, put the peppercorns with the wine and vinegar in a saucepan over a moderate heat and bring to the boil.
- Boil rapidly until there is 1 tbsp of liquid remaining.
- Meanwhile place a stainless steel or glass bowl over a saucepan of simmering water. Strain the reduction into the bowl to remove the peppercorns and whisk in the egg yolks until they are thick and warm. Do not let them overheat or they will scramble.
- Slowly add the butter, whisking to make a thick, smooth sauce. When all the butter has been added, season the sauce and add the red pepper and horseradish. Keep warm.
- To cook the steaks, heat a dash of olive oil in a griddle pan until hot and add the steaks. Season and cook for 3 minutes each side for rare, 5 minutes each side for medium.
- Allow to rest and serve with the asparagus, mushrooms, potatoes and shallots and red pepper hollandaise.
Recipe Courtesy of British Asparagus.
