Fillet Parisienne


Ingredients 18
Servings 50
Time

Ingredients

  • 100
    ml
    olive oil
  • 10
    kg
    trimmed beef fillet
  • salt and milled black pepper
  • 100
    g
    Pommery mustard
  • 200
    ml
    red wine
  • origanum sprigs to garnish
  • SAUCE
  • 3
    Litres
    bought or homemade beef gravy
  • 4
    sprigs rosemary, chopped
  • 375
    ml
    good-quality red wine
  • milled black pepper
  • VEGETABLES
  • 1
    kg
    fresh oyster mushrooms
  • 1
    kg
    baby leeks
  • sunflower oil
  • milled black pepper
  • 50
    ml
    lemon juice
  • 50
    g
    Italian parsley, chopped
 

Method

 
Heat olive oil in a large pan and brown fillet lightly on both sides to seal in juices. Remove from pan, season and rub with Pommery mustard. While pan is still hot, pour in wine to deglaze pan and simmer to reduce by two thirds. Pour over fillet. Roast at 200 ºC for 15 to 18 minutes. Allow to stand for 7 minutes before carving. SAUCE: Heat gravy, rosemary, red wine and black pepper together and keep warm until needed. VEGETABLES: Cut mushrooms and leeks into julienne strips. Sauté mushrooms in a little oil until softened. Blanch leeks in boiling water and refresh in iced water. Toss mushrooms and leeks lightly to combine and season with pepper, lemon juice and add parsley. TO SERVE: Place 2 slices of roast beef on each plate, pour red wine sauce over and top with vegetable mixture. Garnish with origanum and serve with phyllo crescents and ratatouille.
 

Read more on: roast  |  beef
 

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