Serves

4

Ingredients

600g Herdade do Freixo do Meio Beef Loin • 100ml Quinta do Valado red wine • 50g chanterelle mushrooms • 50g Portobello mushrooms • 50g shitake mushrooms • 150g baby onions • 50g shallots • 8g dried garlic • 12g NOMU barbecue spices • 300ml extra virgin olive oil 0.4º • 30g butter • 150g asparagus (8 spears) • 200g Primor new potatoes • 15g thyme • 20g fresh parsley • 60ml cream

Method

Clean the mushrooms removing any earth particles • Cut into strips and place to one side • Bake the new potatoes in their skins • Cut the onions in half and peel the asparagus, seasoning with salt and pepper and drizzle with olive oil • Place under a hot grill for two minutes to mark and intensify the flavour • Place the onions and the asparagus in the oven for 5 minutes to fully cook • They should be ‘al dente’ • Sauté the shallots and garlic in olive oil, adding the mushrooms and season with salt and freshly ground pepper • When almost dry, refresh with half the wine and leave to cook for two more minutes • Add a dash of cream and the chopped parsley • Season the beef with the NOMU mixture and heat in a sauté pan with a drizzle of olive oil • Sauté the meat, adding a knob of butter at the end, placing the meat to one side and refreshing the pan with the red wine • Reduce by half • Thicken with the rest of the butter and season • Sauté the roast new potatoes, peeled and halved, in butter, garlic, thyme and parsley • Plate up, placing the mushrooms in the centre, centre the meat and surround with the potatoes, asparagus, onions and the sauce