Fillet of beef with roasted radicchio and soy-and-balsamic mushroom reduction

Radicchio is so much more than just a salad leaf.

Radicchio is becoming known as more than just a salad leaf. Roasting brings out a sweeter side to its usual bitterness and it pairs well with savoury-sweet flavours.

Fillet of beef with roasted radicchio and soy-and-balsamic mushroom reduction


  • 2 radicchio
  • 4 fillets of beef
  • 20g butter
  • 300g sliced mini portobello mushrooms
  • 3 sprigs thyme, leaves removed
  • 1 crushed garlic clove
  • 15ml soy sauce
  • 30ml balsamic syrup
  • 1tspn honey
  • 150ml water


Preheat your oven to 180ºC/350ºF/gas mark 4. Cut the radicchio into quarters, arrange them in a roasting tray, brush generously with olive oil and roast for about 10 minutes, until soft and lightly browned.

Melt the butter in a large saucepan and cook the mushrooms and thyme in it, until the liquid has evaporated. Add the crushed garlic and stir well, cooking for a couple of minutes. Pour in the soy sauce, balsamic and honey, mix well and add the water. Remove from the heat, transfer everything to a blender and blitz to a smooth paste. Season to taste and either reduce further in the pan or add more water to achieve your desired consistency. Keep warm.

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Brush the beef fillets with olive oil and season well before frying in a hot pan for a few minutes each side, depending on the thickness. Rest well on a board before serving with the radicchio and mushroom reduction.

More ways with radicchio

Fillet of beef with roasted radicchioGrilled radicchio with cannellini-bean hummus and hazelnuts (below, serves 4)

Cut 2 radicchio into quarters and brush with olive oil, then grill for a few minutes on each side until soft and lightly browned. Meanwhile, add to a food processor the following ingredients: a can of cannellini beans (drained), a good splash of olive oil, a clove of chopped garlic, a squeeze of lemon juice and seasoning. Blitz together for about 2 minutes, into a smooth and creamy hummus. Spoon the hummus onto four plates, top with 2 quarters each of grilled radicchio, drizzle with balsamic syrup (if you don’t have any, boil balsamic vinegar until syrupy), scatter over chopped hazelnuts and fresh thyme and serve.

Radicchio-and-citrus salad

Arrange radicchio leaves on a plate and scatter over a handful of toasted, chopped walnuts. In an old jam jar, shake together 50ml of olive oil, 3 tablespoons of orange juice, 1 tablespoon of lemon juice, a finely diced shallot and seasoning. Pour the dressing over the radicchio, top with a little orange zest and serve.

Radicchio gratin

Cut 2 radicchio into quarters, wrap each piece in prosciutto and arrange snugly in an ovenproof dish. Pour in seasoned double cream, top with grated Parmesan and bake in a hot oven for 15 minutes before serving.