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Roast Fillet Of Beef With Mushroom Stuffing

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Ingredients

25g Dried porcini mushrooms 
400g Wild mushroom, mixture of shitake, button, enoki and portabello
200g Shallots
Knob of Butter
2 Tbsp Olive Oil
1 Clove Garlic Crushed
2 Sprigs Thyme
1kg Beef Fillet Whole Piece
Sauce
1 tsp Plain Flour
3 tsp Brandy
400ml Hot Beef Stock
2 tsp Wholegrain Mustard
2tsp Crème fraîche
1 Handful Parsley Chopped
1 tsp Green Pepper Corns in Brine

Roast Fillet Of Beef With Mushroom Stuffing

  • Medium

Ingredients

  • Sauce

Directions

Steps

1
Done

Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften. Scoop out and chop then strain the liquid.

2
Done

Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder.

3
Done

Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 Tsp olive oil, then cook the chopped shallot and garlic over a medium heat until softened.

4
Done

Tip in the chopped porcini and stir around the pan, Add the chopped mushrooms to the frying pan along with the thyme sprigs.

5
Done

Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.

6
Done

Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. 

7
Done

One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to secure well.

8
Done

Heat oven to 200c

9
Done

Place a large heavy-based roasting tin over a high heat on the hob, Add some butter and oil in the tin, then fry the beef, turning every couple of mins, until well browned all over.

10
Done

Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium. 

11
Done

Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots.

12
Done

Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.

13
Done

Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, then very carefully pour over the brandy, Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin

14
Done

When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, then stir in the mustard, crème fraîche and pepper corns, Season and sprinkle with parsley. Slice the meat and serve with the vegetables and sauce.

The Cafe

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