Fillet Steak with Mushrooms is a recipe that takes only 20 minutes to cook but looks as if you spent hours. The red wine sauce takes a superb dish and makes it magnificent. Using the best cut, fillet, means the beef is soft, fall apart, melt in the mouth when cooked correctly. I often serve these with Boiled Potatoes with Herbs or Sweet Potato Wedges or for a full meal when entertaining guests. John’s Garlic Rice and Bravo Green Beans. This has been classified as Medium difficulty and when served with a glass of decent of Cabernet Sauvignon or if you prefer a lightly wine, a Merlot.
Fillet Steak with Mushrooms
- Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil.
- Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking.
- Transfer to warm serving plates to rest.
- Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic until they begin to soften.
- Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper.
- Pour in the wine and stir in the chopped thyme leaves, then leave to simmer until the liquid has thickened.
- Pour the mushroom and red wine sauce over the steaks and serve.