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MANNING VALLEY NATURALLY BEEF FILLET WRAPPED IN BAY LEAVES WITH BLACK BARLEY, MOREL MUSHROOMS AND TARRAGON SALSA VERDE

Serves
4
Prep
25mins
Cook
20mins
DIFFICULTY
easy
Ingredients
  • 4 x 180g Manning Valley Naturally fillet steaks
  • sea salt flakes and freshly-ground black pepper
  • 12 fresh bay leaves
  • ¾ cup extra virgin olive oil
  • 1 brown onion, very finely diced
  • 2 sticks celery, very finely diced
  • 2 carrots, very finely diced
  • 8 cloves garlic, minced
  • ¾ cup black barley
  • ½ cup dry sherry
  • 2 cups chicken stock
  • ½ cup dried morel mushrooms, soaked in water
  • 2 Tbsp unsalted butter
  • 1 bunch tarragon leaves
  • ½ bunch parsley leaves
  • ½ bunch thyme leaves
  • 1 tsp capers
Method
  • Season the steaks with salt and pepper, then place three bay leaves on the outside of each and tie securely with kitchen string. Rub with 2 Tbsp extra virgin olive oil, then set aside.
  • Sauté the onion, celery, carrot and half the garlic in 2 Tbsp extra virgin olive oil for 2 minutes, then add the barley, sherry and stock. Simmer for 30 minutes, until the liquid has been absorbed. Season with salt and pepper.
  • Drain the mushrooms, reserving the liquid, then sauté in butter for 5 minutes. Add the liquid and simmer gently until a thick sauce forms.
  • Combine the herbs, capers, remaining garlic and remaining extra virgin olive oil in a blender and puree until smooth. Season with salt and pepper.
  • Cook the steaks on a hot ribbed griddle until well-browned and medium-rare (56°C when tested with a probe thermometer). Serve with the barley, mushrooms and salsa verde.
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