Fillet of Beef with wild mushroom gratin

Submitted By:
Jenny

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No. of Servings:
6

Preparation time:
40min(s)

Course:
Main

Cooking time:
12min(s)

Cooking Instructions:
Sauté the shallot and garlic in about 1 tbsp of the oil for about 5 minutes until softened
Add a further 2 tbsp of oil and saute the mushrooms over a high heat for about 7 minutes, stirring frequently, until browned and cooked
Pour in the wine and cook for 4-5 minutes until it evaporates right down
The mixture needs to be quite dry (if it is not, drain it in a sieve)
Tip it into a bowl, season, mix in the herbs, then leave to cool
Trim the beef to a neat roll
Brush the remaining tbsp of oil all over the beef and season
Heat a large non-stick frying pan until you can feel a strong heat coming from it
Sear the beef for 10-12 minutes, rolling it to cook all the way round the outside
If you like well done beef, allow a further 5 minutes
Leave to cool
Whip the cream in a separate bowl until softly stiff, then fold it into the cooled mushrooms along with the egg yolk
Cover and chill in the fridge over night too

The next day:
Preheat the oven to 220c/gas 7/fan oven 200c
Cut the fillet into 6 even-sized portions and place in a lightly greased, shallow oven proof dish
Season
Pile the mushroom mixture loosely on top of each steak and top each one with a little parmesan
Cook uncovered for 12 minutes until the top is bubbling and golden
Serve immediately and garnish with chervil leaves

Serve with traditional roast potatoes, plus a dish of creamed carrot and celeriac mixed with blanched shredded cabbage which can be cooked ahead and reheated in the microwave

Ingredients:
1 shallot, finely chopped
1 fat clove garlic, crushed
4 tbsp olive oil
100g/4 oz wild mushrooms, sliced if large
100g/4 oz chestnut mushrooms, sliced
2 tbsp white wine
1 tbsp each roughly chopped fresh parsley, chervil (plus leaves to garnish) and chives
1 whole piece of beef fillet, about 6 cm/2 1/2 in in diameter and 900g/2 lb in weight
4 tbsp double cream
1 egg yolk
2 tbsp freshly grated parmesan
(For the meat to cook evenly you need a neat, round piece from the centre of the fillet so order it from your butcher. Roll the fillet tight in cling film and chill overnight to set the meat to a good shape. You will need the meat at least 2 days in advance to do this.)