It can sometimes be a bit tricky to think of something to serve with a steak other than chips. Rosemary Shrager has some epic inspiration, serving a perfectly cooked beef fillet with crispy beef bonbons, earthy wild mushrooms, fabulous fennel and a rich, deep sauce. If you’re a little short of time, you can serve the beef with M&S Diane sauce instead.
Rosemary Shrager
Over the years, icon and cooking legend Rosemary Shrager has written countless cookbooks. She currently leads cookery masterclasses, designs cook-approved kitchens and has swapped knives for pens, releasing a series of food-themed murder mysteries.
1HR
Total time
Ingredients
Servings
4
For the beef bon bons
200 g
Select Farms British beef mince 5% fat
1 clove
M&S Remarksable Value garlic, peeled, crushed
1 tsp
cut rosemary, chopped
1 tsp
cut thyme, chopped
1/2 tsp
cornflour
1/2 tsp
hot English mustard
100 g
M&S Remarksable Value plain flour
2
M&S free-range mixed size eggs, beaten
200 g
panko breadcrumbs
1 L
sunflower oil
For the sauce
2 rashers
Select Farms smoked back bacon rashers, chopped
1
small leek, chopped
2 tbsp
red wine vinegar
2 tsp
juniper berries, crushed
300 ml
M&S Classics Malbec
800 ml
beef stock
allow for extra
3 tbsp
blackcurrant jelly
50 g
cold M&S Remarksable Value unsalted British butter, cubed
For the fennel
2 tbsp
M&S Remarksable Value unsalted British butter
2
fennel bulbs, quartered
30 g
soft light brown sugar
50 ml
chicken stock
For the beef fillet
50 g
M&S Remarksable Value unsalted British butter
2 packs
(360 g)
(360 g)
M&S British beef fillet steaks
4 steaks
1 sprig
cut thyme
1 clove
M&S Remarksable Value garlic, peeled, crushed
1/2
M&S Remarksable Value lemon, juiced
For the garnish
1 tbsp
olive oil
100 g
M&S Collection mixed exotic mushrooms
halved if large
100 g
watercress, leaves picked
