Roast fillet of beef with shallot & mushroom sauce

Roast fillet of beef with shallot & mushroom sauce

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 6

Try this simple, flavour-packed sauce with top quality beef - it's best carved into thick slices

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
474
protein
48g
carbs
9g
fat
23g
saturates
8g
fibre
0g
sugar
8g
salt
1.17g

Ingredients

  • 1¼kg piece centre-cut beef fillets, trimmed
  • 2 tbsp sunflower oil

For the sauce

  • 1 tbsp olive oil
  • 8 shallots, peeled and finely sliced
  • 20 button mushrooms, finely sliced
  • 75ml sherry vinegar
  • 1 bottle fruity red wine, such as Rioja
  • 1l good-quality beef stock
  • 25g cold butter

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Method

  1. To make 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.
  2. 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 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.

Recipe from Good Food magazine, January 2009

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Comments

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Milos's picture

I decided to modify the sauce slightly and it worked for me (and my family). I used dried Portobello (Porcini) mushrooms (a standard bag of 30 grams) in place of button mushrooms. I kept the mushrooms in hot water for few minutes and then roughly chopped them. Also I didn't put the whole bottle of wine, instead I used 500ml. I also added seasoning (salt, pepper and one bay leave) and most importantly I added one soup spun full of honey. I served sauce without sieving it. I thought it would be pity to throw away lovely Portobello mushroom chunks. Honey added a sweet finish and roundness to the sauce (at least to my taste).
When preparing meet I used combination of top grill and hot air for last five minutes on every side of the filet. I had exact 1.25kg measure and in my oven the inside of meat was close to rare than the to medium rare (still bloody). Just the way we like it. We totally enjoyed the receipt and decided to add it to the family treasure list.

taurog's picture

I like a printed copy of a recipe, preferably on a single sheet & without the advertisements (they waste ink). How can I modify the font size & print preferences to achieve this?

homeman's picture

Stunning with 14day matured Aberdeen Angus Fillet of Beef. Wow.

natashavangils's picture
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Wonderful, fantastic tasting dish. mmmm

maryyem's picture
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oops forgot to rate it

maryyem's picture
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This is delicious and well worth the effort. I will be making this for Christmas dinner.

kelly2thousand's picture

I lOVED this gravy! Very rich and delicious!

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