Fillet of Beef with Mushrooms and Thyme Leaves*

Name: Fillet of Beef with Mushrooms and Thyme Leaves*
Yield: Serves 6
Cuisine: Ireland
Ingredients: 150 ml/2½ fl ozs/¼ pint home-made brown beef stock; 1.010–1.125 kg/2¼ - 2½ lbs fillet steak (allow 170–200 g/6–8 ozs sirloin or fillet steak per person); a few drops of lemon juice; 30 g/1 oz/⅛ cup butter; flat parsley or watercress or chervil; 290 ml/10 fl ozs/½ pint cream roux (optional); salt, freshly-ground pepper and sugar; 150 ml/2½ fl ozs/¼ pint red wine or dry Vermouth; 3 tablesp./4 American tablesp. chopped shallot or spring onion; salt and freshly-ground pepper; ½ teasp. fresh thyme leaves; 225 g/½ lb/4 cups sliced button mushrooms; 1 dessertsp. olive oil; 15 g/½ oz/1 level tablesp. butter; tomato concassé

Preparation info

Serves
6

Difficulty
Medium

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

Fillet of Beef is always a treat nowadays and this delicious recipe for a special occasion makes a little beef go as far as possible.

Ingredients

1.010–1.125 kg/2¼ - 2½ lbs fillet steak (allow 170–200 g/6–8

Europe
Ireland
Main course
Gluten-free

Method

The Sauce

Melt the butter in a frying pan and sweat the finely-chopped shallot on a gentle heat until soft but not coloured; remove from the pan. Increase the heat and sauté the mushrooms in small batches; season each batch and add to the onions as soon as they are cooked. Add the wine or Vermouth and stock to the pan and boil rapidly until the liquid has reduced to