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.
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