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Beef fillet with wild mushroom vinaigrette
Beef fillet with wild mushroom vinaigrette
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Prep Time:
205 minutes
Cook Time:
35 minutes
Total Time:
240 minutes
Impress guests with juicy beef fillet topped with flavorful wild mushroom vinaigrette.
Ingredients:
  • 125ml olive oil
  • 40.00 ml chopped thyme leaves
  • 1.5kg fillet of beef, well trimmed
  • 40.00 ml red wine vinegar
  • 11.80 gm Dijon mustard
  • 30g unsalted butter
  • 250g mixed wild mushrooms (such as oyster, enoki, shimeji and chanterelles)
  • 100ml beef stock
  • 40.00 ml snipped chives
  • Watercress, to serve
Instructions:
  • Combine 2 tablespoons of oil with garlic and thyme in a dish. Marinate the beef fillet in the mixture, then refrigerate covered for 2-3 hours.
  • Combine the remaining oil, vinegar, and mustard in a bowl, whisking until smooth. Season with salt and pepper to taste.
  • 1. Preheat the oven to 190°C. 2. In a large frypan over high heat, melt butter, then sauté mushrooms for 2-3 minutes until just wilted. 3. Pour in the stock and warm through, then transfer the mixture to a bowl with the vinaigrette. 4. Stir in half of the chives and set aside.
  • Place the pan back on the heat and sear the beef until browned on all sides. Transfer the beef to a roasting pan and roast for 20 minutes for rare, or until desired doneness. Let the beef rest for 10 minutes before slicing.
  • For plating, place a generous slice of beef on each plate. Combine the roasting pan juices with the mushroom vinaigrette, then drizzle over the beef and top with chives. Accompany with watercress for a complete dish.

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