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Fillet of beef recipe

800 g (28.2oz) Centre-cut beef fillet
1 Olive oil, to cost beef fillet
1 pinch Salt
1 pinch Freshly ground black pepper
4 Large baking potatoes
200 g (7.1oz) Butter, cut into 5-6 slices
3 Sprigs of thyme
4 Garlic cloves, chopped
20 g (0.7oz) Unsalted butter
2 tsp Olive oil
1 Large onion, chopped
3 Garlic cloves, chopped
1 tsp Chopped thyme
500 ml (17.6fl oz) Beef stock
100 ml (3.5fl oz) Whipping cream
150 g (5.3oz) Chanterelle mushrooms
25 g (0.9oz) Unsalted butter


Preheat the oven to 180C (350F/Gas 4). Peel the potatoes and slice in half down the middle. Trim the rounded side then cut out a ring of potato from each half using a 6cm (21/2 in) round cutter so that you have a cylinder of potato. Lay the butter slices in the bottom of an ovenproof saute pan. Put the potatoes on top and add water to almost cover the potatoes. Bring to the boil, turn the heat down, and simmer gently for 30 minutes until the potatoes are just tender. Turn the potatoes, add the thyme and garlic, and cook for another 20 minutes. Drain the potatoes and keep warm. For the sauce, pour the stock into a pan, boil to reduce by two-thirds, then whisk in the cream. Fry the mushrooms in butter for 5 minutes until golden brown, then add to the stock and cream. Season to taste. Reheat gently before serving. Rub the beef all over with the olive oil and season generously. Heat a large ovenproof frying pan until smoking, then add the beef and sear for 2 minutes on each side until golden brown. Transfer to the oven and roast for 15-20 minutes until cooked to your liking, then remove from the oven and rest for 15 minutes. Meanwhile, make the onion puree. Heat the butter and oil in a pan. Add the onion, garlic, and thyme. Cook gently for 15 minutes until completely soft but not brown. Cool slightly. Puree in a blender until smooth. Return to the pan and season. Reheat gently before serving. To serve, spread a little onion puree on each plate, Carve the beef into 4 thick slices and place on top of the puree. Serve with the fondant potatoes and the mushroom sauce.

Source: www.lovefood.com