Roast Fillet of Beef with Mushroom Stuffing
Why not give our roast fillet of beef with mushroom stuffing a try? It’s a classic roast, with a delicious twist!
You’ll need:
25g dried Porcini mushrooms
400g wild mushrooms
200g Shallots
Knob of butter plus extra for roasting
2 tablespoons of olive oil
1 garlic clove crushed
2 Thyme sprigs
1 1/2kg/3lb 5oz beef fillet
For the Sauce –
1 tablespoon of plain flour
3 tablespoons of brandy
400ml hot beef stock
2 tsp wholegrain mustard
2 tbsp of creme fraiche
Handful of chopped parsley
What to do:
1. Tip the Porcini into a bowl and cover with 200ml of boiling water, leave for 20 mins to soften and plump, scoop out mushrooms with a slotted spoon and finely chop., then strain the liquid but strain as may contain grit set aside.
2. Set aside about half the wild mushrooms choosing those with the best shape, then finely chop the remainder.
3. Chop 1 shallot very finely, heat a large frying pan , add the butter and 1 tablespoon of olive oil, then cook the shallot and garlic over a medium heat for 3-5 minutes until softened., tip in the chopped porcini and stir round for 2 minutes, add the chopped mushrooms along with the Thyme sprigs and cook for a further 10 mins until lightly browned and some liquid has evaporated. set aside
4. Place the beef on a board, take a sharp knife and make a slice lengthways along the fillet about half way down so it folds out like a book.One side of the beef should be thicker than the other, make another slice along the thick half of the beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page.
5. Spread the mushroom mixture all over the beef and season very well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string to secure well.
6. Heat oven to 200°C/180°C fan/gas mark 6. Place a large heavy based roasting tin over a high heat on a hob, ensure it will fit in your oven beforehand. Heat some more butter and the other tablespoon of olive oil in the tin, then fry the beef turning every couple of mins, until browned all over. This will take around 10 minutes.
7. Tip the whole shallots in the tin around the beef and toss in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat it may take longer. Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish whilst you make the sauce.
8. Place the tin back on the hob , stir in the flour mixing well into any oil in the pan, then very carefully pour over the brandy, making sure you don’t pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of the spoon, then stir in the creme fraiche and mustard. Season, sprinkle with parsley, and pour into the gravy boat, cut the beef into thick slices and serve with the vegetables, gravy and parmesan puffs.