Roast Fillet of beef, Wild Mushroom Pearl barley, Black Truffle Hollandaise

Rather than serve up a steak with chips and mushrooms, try this luxurious recipe. Go on, you’re worth it!

Ingredients

4 x 200g Fillet steaks

150g cleaned Wild Mushrooms


150g Pearl Barley                            

Olive Oil

2 Shallots, diced

2 Cloves Garlic, chopped

200g Dried Mushrooms

 Sea Salt/ Pepper
Black Truffle Paste


2 Egg Yolks

200g Butter, melted

250g Butter, diced White Wine Vinegar

                                           

Start with the pearl barley. Place the dried mushrooms in a saucepan and add 3 pints of water. Bring to the boil and then reduce to a simmer. Pour a little olive oil into a large non-stick saucepan on
a high heat, add half of the diced butter and once
it starts to foam, add the diced shallots and garlic. Cook until just soft, then add the wild mushrooms and continue to simmer for a few minutes. Toss in the pearl barley and give it a good stir. When the rice starts to take on a little colour, start pouring in the liquid from the dried mushrooms. The barley will absorb it quickly so keep stirring and adding more until it is cooked and has absorbed most of the liquid. Put to one side to cool.

For the Hollandaise, bring a medium sized saucepan of water to a simmer. Place the egg yolks into a mixing bowl and add a tablespoon of water and a splash of vinegar. Place the bowl on the pan of water and whisk the egg mixture vigorously, making sure it doesn’t solidify on the sides of the bowl. When the mixture has doubled in volume, gradually blend in the melted butter. Remove from the heat, add the truffle paste and season with salt and pepper.

Add a little olive oil and a knob of butter to a large frying pan over a medium heat, then cook the fillet steaks on all sides to give a nice even colouring. Place in a pre-heated oven at 180oC for 8-9 minutes, turning occasionally. Remove from the oven and season with salt and pepper.

To serve, re-heat the pearl barley with the remaining mushroom liquor. Add a little truffle paste and season to taste. Spoon onto four warm plates, place the fillet steaks on the barley and top with a generous spoonful of Hollandaise sauce.