Porcini-dusted beef with turnip and potato mash recipe

Method

1. Preheat the oven to gas 5, 190°C, fan 170°C. Whizz 1 tbsp porcini mushrooms in a food processor to a fine powder. Put in a bowl and mix with the mustard powder and 2 tsp salt.
2. Rub 1 tbsp olive oil over the beef. Season well and sear in a very hot frying pan until browned on all sides. Place the meat in a large roasting tin. Rub with the porcini and mustard mix and roast in the oven for 50-55 mins for medium rare. Remove, cover with foil and rest for 30 mins before carving.
3. While the meat is cooking, make the sauce. In a bowl, pour 150ml boiling water over the remaining porcini mushrooms. Leave for 30 mins then carefully strain through a fine sieve, reserving the liquid. Rinse the mushrooms then finely chop.
4. Fry the bacon until very crispy in a small pan. Remove, discarding the fat. Put the remaining olive oil, the onion and the garlic in a large pan. Cook over a medium heat for 8 mins, until softened. Stir in the soaked mushrooms, bacon, cherries, vinegar, red wine, stock and reserved porcini liquid. Bring to a boil and simmer for 30 mins. Mix the cornflour with 2 tsp cold water and add to the sauce. Simmer for another 5 mins until thickened.
5. Boil the potatoes and turnips in salted water until tender. Drain and return to the pan. Mash with the butter and 1 tsp salt until smooth. Slowly pour in the milk until the mixture reaches a smooth consistency. Stir in the chives.
6. Serve the meat in thick slices with the mash and sauce.

• Tip: Not a fan of turnips? Simply double the quantity of potatoes or replace the turnips with celeriac.

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• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.