Roast fillet of beef with shallot & mushroom sauce
Try this simple, flavour-packed sauce with top quality beef - it's best carved into thick slices
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 1 hr
- 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.
- 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.
PER SERVING
474 kcalories, protein 48g, carbohydrate 9g, fat 23 g, saturated fat 8g, fibre 0g, sugar 8g, salt 1.17 g
Recipe from Good Food magazine, January 2009.
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http://www.bbcgoodfood.com/recipes/8735/
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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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 1 hr
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
PER SERVING
474 kcalories, protein 48g, carbohydrate 9g, fat 23 g, saturated fat 8g, fibre 0g, sugar 8g, salt 1.17 g
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29 July 2009
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