Scottish beef with shiitake

Scottish beef with shiitake

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

The combination of beef and mushrooms is well loved, and the shiitake, together with the chilli and coriander, add a touch of Eastern promise and make this a truly memorable dish. If you wanted, you could use other mushrooms, such as king oysters.

Ingredients

Quantity Ingredient
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon english mustard
1 x 450 g fillet beef
salt, to taste
pepper, to taste

Mushrooms

Quantity Ingredient
400g fresh caps of shiitake
3 tablespoons olive oil
2 tablespoons spring onion, finely sliced
1 garlic clove, crushed
1 small fresh red chilli, finely chopped
2 tablespoons dry red wine
2 tablespoons coriander leaves

Method

  1. Mix together 2 tablespoons of the oil, the vinegar, mustard, and salt and pepper, and marinate the meat in this mixture for a few hours.
  2. To cook the fillet, heat the remaining oil in a frying pan, add the beef and gently sear on all sides. Add some salt and pepper and cook for about 10 minutes, ensuring the beef remains pink in the middle.
  3. While it is cooking, clean and trim the mushrooms and remove the stalks.
  4. Put the oil into a frying pan and briefly fry the spring onion, followed by the garlic and chilli. Add the mushrooms and stir-fry for a few minutes. Add the wine and some salt and pepper, then fry for a further 5 minutes. Finally add the coriander, and season.
  5. Serve the fillet and mushrooms together, accompanied by bread, boiled rice or potato purée.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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