Fillet of Beef with Barley, Horseradish Crème Fraiche and Sauté Wild Mushrooms

A culinary Six Nations.


  • for the beef:
  • 4 5oz 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 l chicken stock
  • for the sauté wild mushrooms:
  • 100 ml vegetable oil
  • 1 spring parsley
  • 500 ml demi-glaze
  • 250 g mixed wild mushroom
  • 100 g diced smoked bacon


  1. For the Beef:
  2. 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.
  3. For the Horseradish Crème Fraiche:
  4. Mix the horseradish with the crème fraiche and season.
  5. For the Barley:
  6. Drain the water from barley, add the rest of the ingredients cover with a lid and simmer for 40 min until soft
  7. For the Sauté Wild Mushrooms:
  8. Sauté the bacon and mushrooms in vegetable oil then strain to remove any excess fat
  9. Mix the barley, demi-glaze, mushrooms and bacon and bring to boil.
  10. Finish with chopped parsley.
  11. 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.


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