ROAST FILLET WITH MUSHROOM SAUCE
ROAST FILLET WITH MUSHROOM SAUCE
Collaborated with @kateliquorish to make tender Beef Fillet with luscious mushroom sauce!
What you’ll love: Succulent mouthwatering Chalmar Beef Fillet with velvety earthy flavor from the mushroom sauce, turning each bite into a culinary adventure.
What you’ll love: Succulent mouthwatering Chalmar Beef Fillet with velvety earthy flavor from the mushroom sauce, turning each bite into a culinary adventure.
Persons
6
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
- What you'll need:
- 1.8kg Chalmar Beef Fillet
- Olive Oil
- Salt and Pepper
- Mushroom sauce:
- 3 Tbsp Olive Oil
- 500g Mushrooms (Portobello/Button/Shitake/Oyster etc thickly sliced)
- 2 cloves Garlic (finely chopped)
- 2 sprigs Rosemary (leaves removed from the stalk and finely chopped)
- 5 sprigs Thyme (leaves removed from the stalk and finely chopped)
- Juices/Dripping from the cooked fillet (When the fillet rests, the meat release juices/dripping that will add to the flavour of the sauce.)
- 1 Tbsp Worcester Sauce
- 125ml Red Wine
- 250ml Cream
Instructions
- Method:
- Bring the fillet to room temperature before cooking.
- Slice off any of the silverskin that may still be on the fillet.
- Preheat the oven to 200°C.
- Line a roasting tray with baking paper.
- Season your fillet with salt and pepper and brown on all sides in a very hot non-stick pan with a drizzle of olive oil.
- Place the fillet onto the baking paper and roast in the oven for 18 minutes for rare to medium-rare. (If you want it very rare then 15 minutes and if you want it medium-rare 20 minutes.)
- Set aside to rest while you make the sauce.
- Pour the olive oil into a large non-stick frying pan and place on high heat.
- Add the sliced mushrooms and a pinch of salt, and fry, turning often, for approximately 10 minutes, or until cooked through and beginning to brown.
- Add the garlic and herbs and fry for one minute.
- Add the dripping/juice from the cooked fillet, Worcester sauce, and wine, and simmer until reduced by half.
- Add the cream and simmer until reduced and thickened.
- Slice up your fillet and place on a serving dish.
- Spoon over mushroom sauce and serve immediately.
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