Roast beef with buckwheat salad and tarragon butter

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How to make Roast beef with buckwheat salad and tarragon butter

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 0:45
  • Total Time : 1:15

Ingredients

  • 6 large flat mushrooms
  • 1 cup white wine
  • 2 garlic cloves, crushed
  • 40g butter
  • 9 thin slices pancetta
  • 600g beef fillet
  • 2 red onions, cut into thick wedges
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cups raw buckwheat
  • 2 bunches asparagus, cut into 3cm pieces
  • 1 cup fresh broad beans (see note)
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 green onions, thinly sliced

Tarragon butter

  • 125g salted butter, softened
  • 1 tablespoon tarragon leaves, chopped
  • 2 teaspoons dijon mustard
  • 1 anchovy fillet, chopped

Method

  • Step 1 To make Tarragon butter: Using an electric mixer, beat butter in a bowl until pale and creamy. Add remaining ingredients. Beat until combined. Spoon mixture onto a 30cm-long piece of plastic wrap. Roll up to enclose. Twist ends to seal. Roll to form a 10cm-long log. Refrigerate for 20 minutes or until firm. To serve, cut butter into 2cm-thick slices.
  • Step 2 Preheat oven to 200C/180C fan-forced. Place mushrooms, stem-side up, in a large roasting dish. Combine wine and garlic in a small jug. Drizzle over mushrooms and dot with butter. Season with salt and pepper. Cover tightly with foil. Bake for 10 minutes or until just tender.
  • Step 3 Meanwhile, place 3 slices of pancetta, slightly overlapping, in a row on a chopping board. Repeat with remaining slices of pancetta to create a square. Place beef at 1 long side on pancetta. Roll up to enclose beef. Using kitchen string, tie pancetta and beef at 2cm intervals to secure.
  • Step 4 Place beef in a large roasting pan. Add onion wedges. Drizzle with 2 tablespoons oil. Remove foil from mushrooms. Roast beef and mushrooms in oven for 30 to 35 minutes for medium, or until cooked to your liking. Transfer beef to a plate. Cover loosely with foil. Rest for 10 minutes. Set mushrooms aside.
  • Step 5 Meanwhile, place buckwheat in a saucepan of boiling salted water. Cook for 20 to 25 minutes, adding asparagus and beans for the last 2 minutes of cooking time, or until tender. Drain. Rinse under cold water. Drain well. Peel broad beans. Place in a large serving dish. Add vinegar, parsley, roasted onion and remaining oil. Season with salt and pepper. Toss to combine. Sprinkle with green onion.
  • Step 6 Remove and discard string. Cut beef into thick slices. Divide buckwheat salad and mushrooms among plates. Top with sliced beef and tarragon butter. Serve.

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