Roast fillet of Aberdeen Angus beef with ... - by Orient-Express

Roast fillet of Aberdeen Angus beef with horseradish mash, wild
mushrooms, roasted pearl onions and thyme jus
Serves 4
INGREDIENTS
For beef
4 - 7oz fillets of beef
Salt and pepper
For horseradish mash
3 red roosters baking potatoes, peeled
50g of butter
50ml of double cream
1 tablespoon Horseradish cream
Salt and pepper
For wild mushrooms
200g of wild mushrooms, trimmed and cut
100g of butter
For pickled onions
12 pickling onions
1 large pinch of salt
5g thyme
50ml of olive oil
For thyme jus
50g of butter
5g of thyme
100ml of veal jus
1 measure of Madeira
Squeeze lemon
Salt and pepper
METHOD
Beef
• Season, seal in a hot skillet and oven cook at 170°C for 7 to 12 minutes,
depending on preferred doneness.
Horseradish mash potatoes
• Place the peeled and cut potatoes in a large pot and cover with salted
water. Bring to the boil on high heat and then turn down and simmer for
20 to 25 minutes.
• Once the potatoes are cooked, drain and set them aside for 5 minutes to
dry out. Mash the potatoes using a mouli or potato ricer.
• Place them back on the stove and beat in the butter and double cream.
• Check them for seasoning and beat in horseradish cream just before
serving.

Wild mushrooms
• Melt the butter on a hot pan and sauté the mushrooms in batches—be
sure not to crowd the pan. Place on a tray until serving.
Pickled onions
• In a large bowl coat the onions with the salt, olive oil and thyme.
• Place on a roasting tray and bake at 180°C for 10 to 15 minutes until
tender and golden brown.
Thyme Jus
• Warm a medium sized saucepan. Add Madeira and thyme then reduce
until the pan is near dry.
• Add the veal jus and bring to boil.
• Reduce the heat and whisk in butter. Check for seasoning and finish with
lemon juice.