Beef fillet with mushroom red wine sauce

The perfect dish to cook on Father’s Day.
 Beef fillet with mushroom red wine sauce
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Recipe from: 19 June 2015
Preparation time: 30 min
Cooking time: 1h


  • 1.5
  • 60
    dry mustard powder
  • 60
  • salt and black pepper, to taste
  • 45
    olive oil
  • 10
  • 2
    onions, peeled and diced
  • 2.5
    brown sugar
  • 1
    garlic clove, minced
  • 30
    fresh thyme leaves
  • 250
    mushrooms of your choice, cleaned and sliced
  • 180
    red wine
  • 180
    sour cream
Servings: Change Serving



Preheat oven to 160ºC.

Mix the dry mustard powder and paprika together and rub onto the beef fillet. Season with salt and pepper.
Heat the olive oil and butter in a heavy based pan and brown the meat on all sides.

Remove the meat from the pan and place into an oven dish (a Romertöph works very well).
In the same pan, fry the onions with the brown sugar on medium heat until the onions are caramelised. Add the garlic, thyme leaves and mushrooms and sauté for 5 minutes. Remove from the heat and add the red wine. Season with salt and pepper and pour the sauce over the meat.

Bake in the preheated oven for approximately 50 minutes or until the meat is cooked to your preference.
Remove the meat from the baking dish. Cover loosely with foil and rest for 10 minutes.

Pour the red wine mushroom sauce into a saucepan and cook until reduced. Add the sour cream and heat through (don’t cook).
Serve the beef fillet with the sauce.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
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