Beef Fillet and Sauteed Button Mushrooms in Miso, with White Bean and Coriander Mash

Beef fillet or Fillet du Boef in French.

Such a fantastic tender cut of meat. A cut such as this, in my books demands respect.

On some of the Private Yachts I’ve worked on, I’ve had various guests insist on having their eye fillet well done. Now as far as I’m concerned, that’s cruelty to animals!

Beef itself is great source of iron and protein. Why is this protein good?

Well it contains amino acids which are essential to build and repair muscle tissue.

Now muscle mass is important, as it helps us to stay physically active, but it also produces enzymes and hormones that help to prevent illness.

Protein has also been linked to weight loss, since it satisfies your hunger, and keeps you feeling full hours after your meal.

Ingredients

• 2 X 220g Beef fillet
• 1 tablespoon of olive oil
• 1 onion diced
• 250g of button mushrooms
• 1 heaped teaspoon of dark red/ white miso paste.
• 1 tablespoon of brown sugar
• 1 clove of garlic, finely chopped.
• ½ cup of hot water
• 1 bunch of fresh coriander to serve
• Salt and pepper to taste.

White Bean and Coriander Mash:

• 3 whole large potatoes, peeled and roughly chopped
• 1 teaspoon of sea salt
• ¼ cup of milk
• 1 teaspoon of butter
• 1 tin of white beans drained and crushed
• 1 bunch of coriander
• Sea salt and black pepper to taste.

Method

Bring a medium saucepan to the boil and salt the water then add the roughly chopped potatoes.

Leave to cook for 20 minutes until soft. Drain well and return to the pot. Add the milk and butter and mash the potatoes with a potato masher. Once smooth add the crushed white peas and coriander and season to taste.

Cover with a lid and keep warm to one side.

Pre heat the oven to 220’C and remove the oven tray and line with baking paper.

Take a medium frying pan and bring to a medium/ hot heat. Place the steaks on a plate and sprinkle liberally with flakey sea salt and cracked pepper. Coat the pan with oil and begin to sear the steaks. Cook for 2 minutes each side until well coloured and sealed.

Place on the oven tray and place in the hot oven for 8/10 minutes (medium rare).  Once cooked remove from the oven and allow to rest for meat to relax.

Oil the steak pan and begin to sauté the button mushrooms. Once the mushrooms brown evenly, combine the miso paste to the water with the brown sugar, add to the pan and allow to reduce to form a thick dark sauce.

To serve, take a generous portion of mash and place on a plate making a shallow well in the centre. Spoon half the mushrooms onto the mash then on a clean board cut the steaks on a 45’ angle into three pieces each. Place in the centre of the mash and spoon on the remaining sauce on and around the late. Sprinkle with roughly chopped coriander, and cracked pepper and serve.