Whole roasted Beef Fillet with Wild Mushrooms
| 10 g Butter |
| 2 Garlic Cloves (crushed) |
| 120 g Shiitake Mushrooms (cut into medium |
| thick slices) |
| Salt and freshly ground Black Pepper |
| 800 g Centre Cut Fillet Log |
| 60ml White Wine |
| 2 tbsp Olive Oil Mushroom Sauce: |
| 20 g Butter |
| 2 tbsp Olive Oil |
| 2 Garlic Cloves (crushed) |
| 450g Chestnut |
| Mushrooms (sliced) |
| 30g Dried Porcini Mushrooms (soaked for 1 hour in 140ml hot water) |
| 200 ml Single Cream |
| 1 Bunch of Parsley (chopped) |
Heat the butter in a pan; add the garlic then mushrooms and cook until the mushrooms are soft and juicy; season with salt and pepper and set aside to cool. Cut a horizontal slit in the fillet and stuff with the mushroom mixture securing with a needle and thread. Marinade the fillet in the wine and keep refrigerated until required. When you are ready to cook preheat the oven and a baking tray to 190ºC/375ºF/Gas5. Remove the meat from the marinade, wiping off any excess liquid, and bring to room temperature.
Sear the fillet in the oil on all sides for approximately 5 minutes. Transfer to the preheated baking tray and place in the oven for 16-18 minutes for medium. Remove from the oven and rest for 10-20 minutes in a warm place, covered with tinfoil.
To make the mushroom sauce, melt the butter with the oil in a pan and gently sauté the garlic, then add the mushrooms. When the mushrooms are soft add the cream, lower the heat to a simmer and reduce the sauce to the desired consistency. Season to taste with salt and pepper and serve garnished with a sprinkle of parsley.
Serve the meat sliced with the sauce and accompanied with large, homemade chips.
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
