Roast Fillet of Beef with Mushroom Red Wine Sauce
July 3, 2012 in Uncategorized
When I had a big (HUGE!) fillet of beef in the fridge not so long ago, I felt completely uninspired as to what to do with it. I’m a big fan of cutting the whole fillet into steaks and then braaing them but as it’s Winter the thought of standing outside, waiting for meat to cook is not exactly my idea of fun.
I decided to go back to basics and make a beautiful roast fillet of beef but what to serve with it was another question that kept popping into my head. I wanted something rich but not too heavy and thus decided to serve it with a delicious mushroom and red wine sauce. This sauce is possibly the simplest to make but the end result is so incredibly tasty, I found myself dipping a spoon in to taste more than a few times.
For me, the key to roasting a fillet of beef is to do it at a high heat so that the outside gets a beautiful brown colour whilst the inside stays soft and almost tremblingly rare. I like to mix olive oil, beef stock concentrate and Worcestershire sauce and brush this over the beef before seasoning with sea salt flakes and black pepper. I then pop the fillet into a pre-prepared oven and allow it to roast until done to my liking. I also like to add garlic and red onions to the roasting pan as they add delicious flavour and aroma which, together with the meat juices gets poured into the sauce at the last minute.
I served the fillet with the sauce, creamy, buttery mash, steamed green beans and a bottle of Place in the Sun Shiraz which complimented the meat perfectly. A perfect Winter treat and with the overcast, chilly weather that’s been predicted for this weekend, why don’t you invite some friends over and surprise them with this beautiful meal?