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Creamy Fillet With Mushroom And Green Pepper

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 11
Servings 6
Time 20


  • 1.20
    beef fillet, trimmed
  • 1
    juice of 1 lemon
  • 30
    soya sauce
  • 10
    freshly ground black pepper
  • 30
    olive oil
  • 75
  • 1
    large onion, chopped
  • 250
    button or brown mushrooms, cleaned and sliced
  • 2
    garlic, finely chopped
  • 1
    large green pepper, seeded and cut into strips
  • 250


Oven temperature: 200 °C
1. Ask your butcher to trim the meat for you. Put the fillet into a large plastic bag and add the lemon juice, soya sauce and black pepper. Turn the meat to coat. Use a straw to remove any air from the bag and seal, leaving the meat in the fridge to marinate for at least two or three hours, preferably overnight. Turn occasionally.

2. Put approximately a metre of tinfoil into an ovenproof dish ? enough to make a parcel for the meat.

3. Heat the oil and half the butter in a large saucepan over a high heat. Sauté the onion for two or three minutes, then add the mushrooms and garlic. Cook for five minutes, then add the green pepper. Cook for approximately three or four minutes or until the green pepper is tender, then season to taste.

4. Meanwhile, remove the meat from the bag. Heat the remaining butter in a saucepan over a high heat and brown the meat on all sides.

5. Place the meat onto the foil in the ovenproof dish. Spoon the mushroom mixture over it and add the cream. Fold the foil to form a parcel, making sure there are no gaps where the sauce might leak out.

6. Place the ovenproof dish in the oven and cook for 15 minutes for every 500g of meat. Remove from the oven and leave to rest for 10 minutes.

7. Slice thinly and arrange on a platter. Spoon the sauce over the meat and serve garnished with watercress or rocket.


Read more on: beef  |  sauté


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