recipes
Fillet of beef mignion with porcini reduction and oyster mushrooms
2022-05-07
Ingredients
- 400g beef fillet mignion
- 1 tsp fresh thyme leaves
- 100g oyster mushrooms
- 6 small spring onions
- 1 tbsp. chopped dried porcini
- 30cl port wine
- 1 glass beef stock (Knorr)
- 1 medium sized potato
Click here to win with Aceline
Method
Soak the porcini in the port and leave overnight. Cut the beef in 2 steaks and seal in a pan on both sides. Finish off in the oven at 100°C until core is 55°C.
Add the porcini and port to the same pan used to sauté the beef, bring to the boil then pour half the stock and thyme and continue to reduce by half.
Use a small knife to cut the potatoes into 2 barrel shapes and place on a small oven tray. Add the remaining stock , season and roast in the oven.
On a griddle pan grill the oyster mushrooms and spring onions and serve underneath the fillet with the potato on the side and drizzled with the porcini reduction.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.