Roast fillet of beef with mushroom stuffing

Roast fillet of beef with mushroom stuffing

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(17 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr Plus cooling

Skill level

For the keen cook

Servings

Serves 6 with leftovers

Serve up a spectacular centrepiece of roast beef with a rich stuffing, and a clever twist on Yorkshire puddings

Nutrition and extra info

Nutrition info

Nutrition

kcalories
499
protein
57g
carbs
4g
fat
28g
saturates
11g
fibre
2g
sugar
2g
salt
0.61g

Ingredients

  • 25g dried porcini mushrooms
  • 400g wild mushrooms
  • 200g shallots
  • knob of butter, plus extra for roasting
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 thyme sprigs
  • 1½ kg/3lb 5oz beef fillet

For the sauce

  • 1 tbsp plain flour
  • 3 tbsp brandy
  • 400ml hot beef stock
  • 2 tsp wholegrain mustard
  • 2 tbsp crème fraîche
  • handful parsley, chopped

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Method

  1. Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid (leaving behind the last drop as it might contain grit) and set aside.
  2. Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.
  3. 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. 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.
  4. Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a high heat on the hob (ensure that it will fit in your oven beforehand). Heat some more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple of mins, until well browned all over. This will take about 10 mins.
  5. 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 and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. 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. 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.
  6. 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, making sure you don’t pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. 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 and crème fraîche. Season, sprinkle with parsley and pour into a gravy boat. Cut the beef into thick slices and serve with the vegetables, gravy and some Parmesan puffs, if you like.

Recipe from Good Food magazine, December 2009

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Comments

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mizmay's picture

I made this recipe for Christmas dinner and it was perfect! I used 700g of beef fillet and so reduced the cooking time appropriately. I pan-fried the beef on high heat for 6 minutes in total, rotating every 2 minutes or so to get a nice browning all over. I then oven-roasted the fillet for 15 minutes. I let it rest covered in foil for another 15 minutes. This gave a medium-rare fillet. Will certainly be making this recipe again!!

jfergie284's picture
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I wish I could give this recipe 10 stars. Made it today for a Christmas Eve meal and everyone loved it. I cooked it for 30 minutes and it was perfect. This is a fabulous dinner party dish.

lizag83's picture
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Simply stunning!! :)

acatraps's picture
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This dish was delicious and, while it took me longer than I had expected to prepare, it was definitely worth it.

thomaspcat's picture
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Fantastic meal

moorenic's picture
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I served this at a dinner party for a group of friends, everyone loved it! The recipe was fairly easy to follow, the finished dish looked fantastic and tasted great too. I will definitely make this again and again.

asclark's picture
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Made this for friends tonight... The beef was lovely, but the sauce! Wow! Loved it! And quite straight forward really!

wayneoliver's picture
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Best ever beef roast. Will definitely do this again & again. Thanks a million.

lemontais's picture
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A wonderful, celebratory meal for a special occasion. The sauce was delicious though I did add a little extra brandy!The parmesan yorkshire puds worked equally well.

nicoleroberts's picture
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Made this with sirloin instead of fillet and it still came out beautifully.

waiwin's picture
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I have made this for a pre-Christmas party and eveyone enjoyed it. It looks great but not a lot of work required. Good for entertaining

barneygrey's picture
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Absolutely stunning dinner party meal which i am ashamed to say that 4 of us managed to devour without hesitation. Do not be tempted to scimp when buying your fillet and If defrosting meat just remeber it will need a good 24 hrs to defrost properly...Excellent!

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