Photo: Lily Banse
James Martin's beef fillet with bacon and mushroom puree recipe
14 ingredients
15 min + 15 min
4 people
openrecipes
An earthy, creamy cep puree, served with seared steaks and sautéed Jerusalem artichoke and crispy bacon.
Estimated Nutrition (whole recipe, rough)
690
Calories
37g
Protein
50g
Fat
23g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 x 225g fillets of beef
- 1 olive oil
- tbsp butter
- 50 Jerusalem artichokes
- g slices of dry-cured back bacon cut into lardons
- 300 chopped flat-leaf parsley
- g salt and black pepper
- 8 butter
- 4 shallot, chopped
- tbsp clove of garlic, peeled and chopped
- 1 ceps, chopped
- pinch button mushrooms, chopped
- 15 white wine
- g double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes