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
- 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.