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Fillet with Mushroom and Shallot Sauce

Fillet with Mushroom and Shallot Sauce - TheRecipe.Website
Written by Susan H

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 with Mushroom and Shallot Sauce - TheRecipe.Website

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
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 603kcal



  • 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.


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