Beef fillet with porcini sauce

You could also make the sauce with sliced Portobellini mushrooms, but porcini will have more flavour.
 
recipe, beef, sauce,dinner

Recipe from: 2 February 2016
Preparation time: 10 min
Cooking time: 35 min
 
 

Ingredients

 
  • 500
    g
    beef fillet
  • 1/3
    cup
    dried porcini mushrooms
  • sunflower oil
  • sea salt flakes and freshly ground black pepper
  • 1
    Tbs
    butter
  • 2
    shallots or 1 onion, very finely chopped
  • 1
    cup
    red wine
  • 1
    cup
    beef stock
Servings: Change Serving
 
 

Method

 
Place the porcini in a shallow bowl and cover with 1/3 cup of just-boiled water. Leave to soak for 30 minutes. Once softened, strain (reserving the liquid) and rinse well (to remove any residual grit). Chop finely and strain the soaking liquid through a sieve lined with muslin cloth.

Cut the fillet into four 125g pieces, rub each piece with sunflower oil and season well.

Heat a heavy-based frying pan over medium-high to high heat and add the pieces of fillet. Cook for 5 minutes per side, turning only once. Remove from pan and set aside to rest.

Add the butter to the pan and sauté the shallots over medium-low to medium heat until softened but without colour. Add the porcini and cook, stirring for 1 minute.

Add the porcini soaking liquid, wine and beef stock, and simmer until reduced by half.

Serve the fillet medallions with the sauce spooned over the top.

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Read more on: sauce  |  dinner  |  recipe  |  beef
 

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