Roast Fillet Of Beef With Mushroom Stuffing Food

ROAST FILLET OF BEEF WITH MUSHROOM STUFFING

Steps:

• Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid (leaving behind the last drop as it might contain grit) and set aside.
• Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.
• Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to secure well.
• Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a high heat on the hob (ensure that it will fit in your oven beforehand). Heat some more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple of mins, until well browned all over. This will take about 10 mins.
• Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.
• Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, then very carefully pour over the brandy, making sure you don't pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, then stir in the mustard and crème fraîche. Season, sprinkle with parsley and pour into a gravy boat. Cut the beef into thick slices and serve with the vegetables, gravy and some Parmesan puffs, if you like.

FILLET OF BEEF

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7.
• Get the meat out of the fridge and leave to come up to room temperature before you cook it. Cover the porcini with 300ml of boiling water and leave to rehydrate for 5 minutes.
• Peel and finely chop 2 of the garlic cloves, then place in a large frying pan on a high heat with a knob of the butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
• Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
• Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a sturdy roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
• Lay out the slices of prosciutto on a large piece of greaseproof paper, overlapping them slightly, making a sheet big enough to wrap around the fillet.
• Spread the mushroom mixture lengthways over one half of the prosciutto, then sit the beef on top. Carefully roll up, tuck in the ends, then discard the paper. Secure with butcher's string.
• Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Cook in the oven for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
• When the time's up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
• Transfer the tray to a medium-high heat on the hob, pour in the wine and the remaining porcini soaking liquor (discarding just the last gritty bit) and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray.
• Remove from the heat, and sieve before serving, if you like - I also like to whisk in an extra knob of butter for maximum silkiness.
• Carve up the beef and serve drizzled with the red wine sauce - delicious with celeriac and potato mash, and steamed greens.

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE

Steps:

• For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
• For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
• Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
• Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
• For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
• Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
• Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

THE PERFECT ROAST FILLET OF BEEF

Steps:

• Preheat the oven to 200º C. Pat the beef fillet dry with kitchen towel. Tie the tenderloin with butchers string at 3cm spacings. Rub the Dijon mustard over the fillet, coating well on all sides. Season generously with salt, black pepper, and rosemary. Heat an oven-proof pan until hot. Drizzle the fillet with olive oil and brown for 2 minutes per side. (About 4 turns in total) Add the shallots and garlic clove to the pan and transfer to the oven. For medium-rare, roast uncovered for 23 minutes. Remove the fillet from the pan, cover loosely with a foil and rest while you finish the sauce. Remove the garlic and set aside. Place the pan on the hob, deglaze with the wine and stock. Boil hard to reduce by two thirds. Strain the sauce and discard the solids. Turn the heat off and add the butter 1 tablespoon at a time, whisking to incorporate. Once the sauce is glossy, remove from the heat and keep warm. To make the horseradish cream, press the roast garlic into a bowl. Add all the remaining ingredients and whisk to combine. To serve, drizzle the red wine sauce over the fillet and serve with dollops of Horseradish Crème fraîche.

MUSHROOM-STUFFED BEEF TENDERLOIN

Steps:

• In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.

ROAST FILLET OF BEEF WITH MADEIRA-MUSHROOM SAUCE

Steps:

• Sprinkle meat with salt and pepper; rub all over with the oil.
• Place in small, shallow roasting pan.
• Put pan on bottom rack of oven; bake at 350* for 25-30 minutes.
• Turn once or twice.
• Remove from pan; cover loosely with foil.
• Spoon fat from pan.
• Put pan on stove top; add mushrooms, (a little salt and pepper is nice here) cook until mushrooms are lightly browned.
• Add shallots, cook and stir briefly.
• Add wine; cook and scrape the pan to loosen browned bits.
• Reduce by half; add broth, tomato paste, and juices that have accumulated around roast.
• Cook on high for 4 minutes.
• Swirl in butter and parsley.

MUSHROOM-STUFFED BEEF TENDERLOIN

Steps:

• In a skillet, cook bacon until crisp.
• Remove bacon; crumble and set aside.
• Drain skillet, reserving 1 tablespoon drippings.
• In the drippings, saute the mushrooms, onion and garlic until tender.
• Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
• Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
• Pinch meat together along the seam and secure with toothpicks.
• Combine butter with Parmesan cheese and brush over top and sides of meat.
• Press the remaining bread crumbs onto butter mixture.
• Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
• Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
• If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
• Let stand for 10 minutes, then remove toothpicks before slicing.