Roast fillet of beef with mushroom stuffing

Roast fillet of beef with mushroom stuffing

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(19 ratings)

Prep: 30 mins Cook: 1 hr Plus cooling

A challenge

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


  • kcal499
  • fat28g
  • saturates11g
  • carbs4g
  • sugars2g
  • fibre2g
  • protein57g
  • salt0.61g
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  • 25g dried porcini mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 400g wild mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 200g shallots



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • knob of butter, plus extra for roasting



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1½ kg/3lb 5oz beef fillet

For the sauce

  • 1 tbsp plain flour
  • 3 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 400ml hot beef stock
  • 2 tsp wholegrain mustard
  • 2 tbsp crème fraîche
  • handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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25th Dec, 2017
I highly recommend this recipe which I made today. I prepared the mushroom stuffing yesterday evening so it was fairly straight forward. It turned out beautifully and the sauce was delicious.
25th Dec, 2014
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!!
24th Dec, 2012
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
17th Jun, 2012
Simply stunning!! :)
11th May, 2012
This dish was delicious and, while it took me longer than I had expected to prepare, it was definitely worth it.
9th Apr, 2012
Fantastic meal
15th Mar, 2012
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.
3rd Mar, 2012
Made this for friends tonight... The beef was lovely, but the sauce! Wow! Loved it! And quite straight forward really!
3rd Feb, 2011
Best ever beef roast. Will definitely do this again & again. Thanks a million.
22nd Dec, 2010
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.


25th Nov, 2014
Are you able to do up to the end of step 3 a day in advance? I would like to make this on Christmas day but don't want to spend all day in the kitchen!
23rd Dec, 2013
Hi, I was wondering if it would work equally well if I used whiskey instead of brandy for the sauce?
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