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Fillet beef with Mushroom and Shallot Sauce
Gorgeous recipe to treat your loved ones with. Succulent flavours from the beef, mushrooms and the shallots
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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:
603
kcal
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Ingredients
Metric
Imperial
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:
603
kcal
|
Carbohydrates:
3
g
|
Protein:
48
g
|
Fat:
43
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
198
mg
|
Sodium:
1258
mg