Roast fillet of beef with shallot & mushroom sauce

Roast fillet of beef with shallot & mushroom sauce

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(4 ratings)

Prep: 20 mins Cook: 1 hr

More effort

Serves 6
Try this simple, flavour-packed sauce with top quality beef - it's best carved into thick slices

Nutrition and extra info

Nutrition: per serving

  • kcal474
  • fat23g
  • saturates8g
  • carbs9g
  • sugars8g
  • fibre0g
  • protein48g
  • salt1.17g
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  • 1¼kg piece centre-cut beef fillet, trimmed
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the sauce

  • 1 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…

  • 8 shallots, peeled and finely sliced



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

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



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


  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.

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Comments, questions and tips

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14th Feb, 2016
I only made the sauce. Easy recipe to follow but very dissapointed. Added some cornflour to thicken it + plenty of butter and pepper, still taseteless. Won't make this again.
24th Dec, 2014
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.
22nd Jan, 2014
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?
11th Oct, 2012
Stunning with 14day matured Aberdeen Angus Fillet of Beef. Wow.
3rd Feb, 2012
Wonderful, fantastic tasting dish. mmmm
14th Dec, 2011
oops forgot to rate it
14th Dec, 2011
This is delicious and well worth the effort. I will be making this for Christmas dinner.
29th Jul, 2009
I lOVED this gravy! Very rich and delicious!
26th Jun, 2017
Could this be safely cooked on BBQ with lid shut and watching temperature??
goodfoodteam's picture
28th Jun, 2017
You can try this on the BBQ but we'd say to really keep an eye on it. Fillet of beef is a deliciously tender cut and it'd be a shame to overcook it.
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