This is a fantastic weekend recipe to share with friends. It takes a bit of time to put together but it’s not difficult and looks spectacular. Serve with Excelsior Merlot.
Why is this the right wine choice? Excelsior Merlot has seductive plum and blackcurrent flavours, enhanced by a hint of coffee and chocolate which go well with red meat. Merlot has a special affinity for mushrooms.
To serve 6 (and have leftovers!) you will need:
- 25g dried porcini mushrooms
- 400g wild mushrooms
- 200g shallots
- knob of butter , plus extra for roasting
- 2 tbsp olive oil
- 1 clove of garlic , crushed
- 2 sprigs of thyme
- 1.5kg/3lb 5oz beef fillet
- 1 tbsp plain flour
- 3 tbsp brandy
- 400ml hot beef stock
- 2 tsp wholegrain mustard
- 2 tbsp crème fraîche
- handful parsley , chopped
What to do:
- Soak the porcini in 250ml boiling water for 20 mins. They need to soften and plump up. Drain (reserve liquid) and finely chop. Then strain the liquid 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. With a sharp knife slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. 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 yorkshire puddings.
Adapted from BBC Good Food
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