Deborah Dana

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Jess Ambrocio

Beef Fillet with Mushroom Sauce

Name: Beef Fillet with Mushroom Sauce
Prep time: 80 min
Cook time: 80 min
Yield: 10
Cuisine: Internacional
Ingredients: 2 kilos beef tenderloin; 2 tablespoons olive oil; 2 tablespoons fresh thyme; 2 tablespoons garlic; to taste black pepper; 4 tablespoons butter, (for mushroom sauce); 1/2 cups cream, (for mushroom sauce); 1 cup mushroom, chopped (for mushroom sauce); 1/4 cups chicken soup, (for mushroom sauce); 3 cloves garlic, (for mushroom sauce); 1 tablespoon fresh thyme, chopped (for mushroom sauce); 1/4 cups white wine, (for mushroom sauce)

1h 20 mins

Half

4.875

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Deborah Dana

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This rich beef filet is cooked over low heat in the oven and is accompanied by a rich mushroom sauce.

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Ingredients

10 portions

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Preparation

Preheat your oven to 120°C (248°F)

In a deep bowl mix olive oil, thyme, garlic and season with salt and pepper. With your hands cover the beef fillet with this mixture and place in a refractory for roasting previously covered with aluminum foil.

Bake your beef filet for 1 hour or until the desired cooking time. Remove from oven, cover with aluminum foil and allow to continue cooking for 20 minutes.

While the steak is cooking in the oven, make the mushroom sauce. In a medium saucepan melt the butter over low heat.

Add the garlic and brown for 2-3 minutes.

Add the mushrooms and cook until they have released their juices (5 minutes). Add the wine and chicken stock and bring the mixture to a boil.

Add the thyme and cream and cook for 10 minutes or until the sauce has been reduced to 3/4 of its original amount.

Serve the steak accompanied by the sauce.