Name: Roast fillet of beef with shallot & mushroom sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: British
Ingredients: 1 ¼kg piece centre-cut beef fillet trimmed; 2 tbsp sunflower oil; 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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Roast fillet of beef with shallot & mushroom sauce

Roast fillet of beef with shallot & mushroom sauce

Stephen Terry

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Serves 6

More effort

Prep: 20 mins

Cook: 1 hr

A star rating of 4 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 ¼kg piece centre-cut beef fillet

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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Nutrition: per serving

kcal474
fat23g
saturates8g
carbs9g
sugars8g
fibre0g
protein48g
salt1.17g

low

Method

step 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.
step 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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A star rating of 4 out of 5.4 ratings

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