Fillet Parisienne

Fairlady
50 servings
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Beef

By Food24 November 03 2009
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Ingredients (16)

100.00 ml fresh chillies — 573
10.00 kg beef — fillet
salt and freshly ground black pepper
100.00 g pommery mustard
200.00 ml wine — red
fresh oregano — to garnish
SAUCE
3.00 Litres gravy — beef
4.00 fresh rosemary — sprigs, chopped
375.00 ml wine — red
freshly ground black pepper
VEGETABLES
1.00 kg oyster mushrooms
1.00 kg leeks — baby
sunflower oil
freshly ground black pepper
50.00 ml lemon juice
50.00 g fresh Italian parsley — chopped
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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.



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