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Beef Fillet with Beef Bonbons, Wild Mushrooms and Fennel

Beef Fillet with Beef Bonbons, Wild Mushrooms and Fennel

By M&S Food
Published on 19 December 2023
TV cook Rosemary Shrager creates a showstopper dinner-party recipe for Signature Wweek on Cooking With The Stars, the TV cookery show brought to you by M&S Food. Tender beef fillet served with crispy, mustard-infused beef bonbons, earthy exotic mushrooms and peppery watercress are sure to have your guests licking their plates. Short of time? You could serve the beef with M&S Diane sauce instead. Looking for more beef recipes? Look no further.
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Time and servings

1 hr 45 minsTotal time
4Servings
45 minsPrep time
1 hrCooking time

Ingredients

  • 200g lean beef mince
  • 2 garlic cloves, crushed
  • 1 tsp rosemary leaves, chopped
  • 1 tsp thyme leaves, chopped
  • ½ tsp cornflour
  • ½ tsp english mustard
  • 100g plain flour
  • 2 eggs, beaten
  • 200g panko breadcrumbs
  • 2 slices smoked bacon, chopped
  • 1 small leek, chopped
  • 2 tbsp red wine vinegar
  • 2 tsp juniper berries, crushed
  • 300ml red wine
  • 800ml beef stock, allow for extra
  • 3 tbsp blackcurrant jelly
  • 100g unsalted butter, 50g cold and cubed, plus 2 tbsp
  • 2 bulbs fennel, quartered
  • 30g soft brown sugar
  • 50ml chicken stock
  • 4 beef fillet steaks
  • 1 thyme sprig
  • ½ lemon
  • 1 litre sunflower oil
  • 1 tbsp olive oil
  • 100g mixed exotic mushrooms, halved if large
  • 100g watercress leaves, picked

Method

  • Step 1

    Heat the oven to 200°C/ 180°C fan/ gas 6. To make the beef bonbons, put the mince, 1 crushed garlic clove, chopped rosemary, chopped thyme, cornflour and mustard into a bowl, season, mix well and roll into small balls the size of a large walnut. Chill for 15 mins.

  • Step 2

    Put the flour, egg and breadcrumbs into three separate bowls. Dip the beef bonbons in first the flour, then egg, and finally the breadcrumbs. Place on a tray, cover and chill until ready to cook.

  • Step 3

    Meanwhile, to make the sauce, heat a medium pan then sauté the bacon and leek for 3-4 mins. Add the vinegar and deglaze for 1 min. Add the juniper berries and wine. Reduce to a syrup, add the stock and blackcurrant jelly and stir until it starts to thicken. Sieve the sauce and return to the pan. Whisk in 50g cold butter over a high heat and season well. Keep warm.

  • Step 4

    For the fennel: Melt 2 tbsp butter in a shallow oven-proof saucepan. Sear the fennel on both sides over a medium heat. When browned, add the brown sugar and the stock. Season well and place in the oven. Bake for 15 mins until golden and the sauce is syrupy.

  • Step 5

    For the beef fillet: Melt 25g butter in a large frying pan. When the pan is very hot, add the beef fillet steaks. Sear on both sides, then add the remaining 25g butter, thyme sprig, 1 remaining crushed garlic clove and some salt, freshly ground black pepper and the lemon juice. Keep basting for about 5 mins until it’s medium rare. Rest on a plate for 10 mins covered in foil.

  • Step 6

    Now back to the beef bonbons: Heat the oil in a wok until the temperature reaches 180°C, then cook the bonbons, in batches, for 4-5 mins or until golden brown. Drain on a wire rack set over a baking tray.

  • Step 7

    For the garnish, heat the olive oil in a small saucepan. When it’s very hot, add the mushrooms along with some seasoning. Cook over a high heat for 2-3 mins.

  • Step 8

    Serve the steaks with the fennel, wild mushrooms, and bonbons. Add a little of the sauce to each plate and serve the rest in a jug. Finish with a garnish of watercress.