Roast Fillet of Beef With Wild Mushroom Sauce

Name: Roast Fillet of Beef With Wild Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 center cut-fillet of beef, well trimmed and tied, about 2 pounds; 1 tablespoon vegetable oil; Salt and freshly ground pepper to taste; 2 cups thinly sliced chanterelles, morelles, shiitake or any wild mushroom; 2 tablespoons finely chopped shallots; 1/2 cup Madeira wine; 1/2 cup reduced fresh chicken broth; 2 teaspoons tomato paste; 1 tablespoon fresh tarragon or 2 teaspoons dried; 2 tablespoons butter

Servings: persons

1
Preheat oven to 450 degrees.
2
Brush the meat with oil.
3
Sprinkle on all sides with salt and pepper to taste.
4
Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare.
5
Turn and baste once or twice as it roasts.
6
Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
7
Pour off most of the fat from the pan.
8
Place on top of the stove.
9
Add the mushrooms and salt and pepper to taste.
10
Cook stirring over medium heat until lightly browned.
11
Add the shallots.
12
Cook briefly, stirring, and add the Madeira.
13
Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
14
Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet.
15
Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups.
16
Swirl in the butter and remove from heat.
17
Keep warm.
18
Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 center cut-fillet of beef, well trimmed and tied, about 2 pounds, 1 tablespoon vegetable oil, Salt and freshly ground pepper to taste, 2 cups thinly sliced chanterelles, morelles, shiitake or any wild mushroom, and more.

Yes, Roast Fillet of Beef With Wild Mushroom Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!