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Ingredients
For the Beef:
4 x5oz beef fillet - season to taste
For the Horseradish Crème Fraiche:
200 ml crème fraiche- hung overnight in a cloth to remove the excess water
30 g fresh grated horseradish
For the Barley:
400 g pearl barley- soaked in cold water overnight.
1 onion whole
1 carrot whole
1 celery stick whole
2 clove garlic whole
1 spring thyme
1 litre chicken stock
For the Sauté Wild Mushrooms:
100 ml vegetable oil
1 spring parsley
500 ml demi-glaze
250 g mixed wild mushroom
100g diced smoked bacon
Method
For the Beef:
In a pan add a drop of vegetable oil, add fillets and cook on each side for 3/4 min. For well done cook more.
For the Horseradish Crème Fraiche:
Mix the horseradish with the crème fraiche and season.
For the Barley:
Drain the water from barley, add the rest of the ingredients cover with a lid & simmer for 40 min until soft
For the Sauté Wild Mushrooms:
Sauté the bacon & mushrooms in vegetable oil then strain to remove any excess fat
Mix the barley, demi-glaze, mushrooms & bacon and bring to boil.
Finish with chopped parsley.
Serve on four plates, place the barley in the middle of the plate add the beef fillet and top up with a spoon of horseradish crème fraiche.
Chef: Derry Clarke
Programme: The Afternoon Show
