Gail's Beef Fillet with Mushroom & Brandy Cream Sauce

TRH Gail's Beef Fillet with Mushroom & Brandy Cream Sauce
1 kg Beef Fillet
Salt & black pepper to taste
Fresh Rosemary or Thyme 3 to 4 sprigs
Olive oil 2 tbsp
Beef fillet at room temperature.
Smear fillet with olive oil, mustard and seasoning.
In a grill skillet add olive oil and sear beef fillet on all sides.
Take out of grill pan & transfer to a roasting pan with fresh thyme or rosemary. Leave it to rest for 5 minutes.
Preheat oven to 180°C.
Place beef in oven and roast for 10 minutes (Rare) Roast for longer according to how well you want your meat done i.e. medium rare or well done.
Transfer any juices over to mushroom pan.
Slice fillet into slices against the grain when ready to serve.
Mushroom Sauce
1 x punnet white mushrooms sliced
2 tsp minced garlic
2 sprigs rosemary or thyme sprigs
1 tsp garlic and herb seasoning
Salt & pepper to taste
2 tbsp butter
1 tbsp brandy
3/4 cup cream
Dash of lemon juice
In a frying pan saute mushrooms, garlic sprigs of herbs and seasoning until mushrooms are tender about 5 minutes.
Add 1tbsp brandy and light the pan to flambe the mushrooms.
Let the flame burn out, add the cream, stir and add lemon juice.
Ready to serve with beef fillet.
Note: Average 180 g per serving of fillet per person = 3 pieces carved. Recipe yields 4 servings.
Recipe credit : Romy Haselsteiner
Prepared, tried and tested by:  Gail Haselsteiner

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