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.
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
Trim the beef of any fat or membrane, cut into 55 g/ 2 ozs pieces.
Melt a very little butter and some olive oil in a hot pan and when the foam subsides sauté the beef. Remember not to overcrowd the pan; the pieces of beef will only take 1–3 minutes on each side, depending on how you like it cooked. As soon as the beef is cooked, place the pieces on an upturned plate which rests on a larger plate to catch any juices.
Reheat the sauce, place the pieces of beef on individual plates or on a large serving plate and coat with the mushroom sauce. Garnish with tomato concassé and flat parsley or chervil.
© 1989 Darina Allen. All rights reserved.