Roast Fillet of Beef with Mushroom Red Wine Sauce - (Free Recipe below)


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Rstbmushsce - Recipes
1.00 LBS
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2kg beef fillet, sinew removed and ‘tail’ trimmed off
3 tbsp olive oil
2 tbsp beef stock concentrate
3 tbsp Worcestershire sauce
1-2 tbsp freshly ground black pepper
1-2 tbsp sea salt flakes
1 red onion, quartered
1 head of garlic, halved
for the sauce
500g portabellini mushrooms, sliced into rough chunks
1 garlic clove, minced/finely grated
500ml red wine
100g butter, cubed
1/2 cup meat juices (from the roasting pan)
salt to taste

  1. Pre-heat the oven to 200°c.
  2. Place the beef fillet in a roasting tray.
  3. Mix the olive oil, beef concentrate and Worcestershire sauce in a small bowl and brush all over the meat.
  4. Season the fillet with black pepper and sea salt flakes.
  5. Add the quartered red onion and head of garlic and place in the oven.
  6. Allow to roast for 25-30 minutes until done to your liking (I like it to be quite rare but if you like it medium-well done, simply roast for longer).
  7. When the beef has another 10 minutes to go, start with the sauce. To make the sauce, fry the mushrooms in 2 tbsp canola/grapeseed oil until browned. Add the garlic and fry for a few seconds before pouring in the wine.
  8. Allow the sauce to reduce for 10-15 minutes.
  9. At this point the fillet should be cooked, remove from the oven, reserve the pan juices and cover the fillet with foil and allow to rest for 5-10 minutes.
  10. Reduce the heat and swirl in the butter. Mix well.
  11. Add the pan juices and allow to simmer for 2-3 minutes.
  12. Serve the fillet, sliced, with the sauce and accompanying dishes.
Roast Fillet of Beef with mushroom red wine sauce