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


  • 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 and simmer for 40 min until soft
  • For the Sauté Wild Mushrooms:
  • Sauté the bacon and mushrooms in vegetable oil then strain to remove any excess fat
  • Mix the barley, demi-glaze, mushrooms and 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.

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