Irish Beef Fillet, Roast Parsnip & Mushroom – Gavin McDonagh

11999569_492127214295107_8700788650069255964_oIrish Beef Fillet, Roast Parsnip & Mushroom – Gavin McDonagh, Brioche Ranelagh

Makes 6 portions:

6 x 8oz fillets of beef

6 whole baby parsnip or you can use 1/4 of regular size parsnip

500g button Mushrooms

100ml red wine

150ml madeira

100g shallot (finely diced)

25g garlic (crushed)

2 whole parsnip (1 for parsnip puree & 1 for parsnip crisps)

50ml rapeseed oil

200ml cream

1 tablespoon honey

salt and pepper


Mushroom Puree:

Wash and finely slice the mushrooms, heat a saucepan, add the oil then cook the shallot, garlic and mushrooms, cook the mushrooms until all the liquid has come from the mushroom and evaporated, then add the red wine and 1/2 of the madeira and continue cooking until the liquid has reduced by half. Place the mushroom mix in a blender and blend to a smooth puree.

Parsnip Puree:

Peel and dice the parsnip, heat a saucepan with some oil and lightly cook the diced parsnip, season with salt and pepper then add the cream and bring to the boil, once the cream begins to boil lower the heat and simmer for 15 minutes then just like the mushrooms blend the parsnip to a smooth puree and set a side.

Parsnip Crisps:

Peel the parsnip and discard the outer skin then, continue using a vegetable peeler to peel thin strips of parsnip. To cook, pre-heat a deep-fat fryer to 160 degrees C and simply drop the parsnip strips into the hot oil, and fry until golden in colour (do small amounts at a time for a better result).

Whole roast baby parsnip:

Heat a pan with a little oil, wash the baby parsnip – no need to peel them. Place the parsnips in the hot pan and colour on all sides, season with salt and pepper then add the honey and allow to foam up, then add the other half of the madeira and place in a pre-heated oven at 180 degrees C for 15 minutes or until the parsnips are soft to touch.

Cooking the beef:

Before you start to think about cooking the beef it is important to remove the beef from the fridge and allow the meat come up to room temperature – this will help the meat relax and give you a better result when cooking.

Now then cook the meat, season with salt and pepper. Heat a pan with oil on it until it begins to smoke, place the meat in the pan and seal (Brown) well on all sides. Once sealed place the beef in a pre-heated oven at 170 degrees C for 6 minutes. The next, most important thing to do is remove meat from the oven and allow it to rest for 6-8 minutes. All of the other stages of this dish can be made in advance and re-heated, enabling the beef it’s resting time – essential! It also takes the stress out of trying to do everything at once.

Now let your creative side loose and present the perfect beef dish.

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