Whole roasted Beef Fillet with Wild Mushrooms

by Sue Lawrence

Heat the butter in a pan; add the garlic then mushrooms and cook until the mushrooms are soft and juicy
SERVINGS    
 
6
PREPARATION TIME
10 MINS
COOKING TIME
30-40 MINS

Ingredients

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)

Whole roasted Beef Fillet with Wild Mushrooms

Instructions

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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