Inspired by Reuben Riffel
Beef fillet with red wine and mushroom sauce
A whole fillet seared and roasted pink, with a rich red wine and mushroom sauce made in the same pan.
Ingredients
- 1.2kg beef fillet, trimmedFrom our counter: Fillet →
- 2 tbsp oil and 40g butter
- 250g brown mushrooms, sliced
- 2 shallots, finely chopped
- 250ml red wine
- 250ml beef stock
- A few sprigs of thyme
Method
- Heat the oven to 200°C. Season the fillet and sear it on all sides in a hot ovenproof pan.
- Roast for 20 to 25 minutes for medium-rare (55°C inside), then rest on a board for 10 minutes.
- In the same pan, cook the mushrooms and shallots in the butter until golden.
- Add the wine and thyme and reduce by half, then add the stock and reduce until glossy.
- Slice the fillet thickly and serve with the sauce.
Butcher's tip
Tuck the thin tail end under and tie it, so the whole fillet cooks evenly.
