Fillet with Mushroom and Shallot Sauce

Prime fillet steak cooked in a mushroom and shallot sauce. This recipe produces a lovely, creamy sauce that never fails to impress and when served with a fine red wine is hard to beat.  Fillet with Mushroom and Shallot Sauce is a main dish that will get people talking. The soft button mushrooms combined with the shallots make a perfect sauce base. The addition of the red wine and beef stock turns it into lovely thick sauce that coats the fillet.  I normally serve this with rice for a filling memorable dish. However, once you have tried this recipe, it will become a favourite.

Fillet beef with Mushroom and Shallot Sauce

Gorgeous recipe to treat your loved ones with. Succulent flavours from the beef, mushrooms and the shallots

4.71 from 37 votes

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Course: Main Dish, Sauce

Cuisine: British, French

Keyword: Beef, Sauce

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 4 people

Calories: 603kcal

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Ingredients

 

MetricImperial

• 1 1/4 kg beef fillet trimmed
• 2 tbsp sunflower oil
• 1 tbsp olive oil
• 8 large shallot peeled and finely sliced
• 20 whole button mushroom finely sliced
• 75 ml sherry vinegar
• 1 bottle red wine such as Rioja
• 1 ltr beef stock

Instructions

• For the sauce:
• Heat the olive oil in a large frying pan.
• Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated.
• Add the red wine, then simmer until almost evaporated.
• Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve.
• Can be made the day before and reheated.
• For the beef:
• Heat oven to 200C/fan 180C/gas 6.
• Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat.
• Add the beef, then sear for 10 mins, turning, until browned all over.
• Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins.
• This will give you beef that is medium rare; for medium, roast for an extra 5 mins.
• Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 – 8 thick slices.
• Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.
• Pour over the beef an serve immediately.

Nutrition

Calories: 603kcal | Carbohydrates: 3g | Protein: 48g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 198mg | Sodium: 1258mg