Beef fillet with wild mushrooms and red wine butter sauce Recipe

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Beef fillet with wild mushrooms and red wine butter sauce

Impress the guests with a beautiful meaty main by chef Shanel Gildenhuys of Cuvée, the restaurant at Simonsig Estate.

Serves: 8

Ingredients

8 x 250g beef fillets

250g shitake mushrooms

250g sliced brown mushrooms

25g butter

25ml olive oil

4 chopped sprigs of fresh thyme

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp grated nutmeg

For the red wine butter sauce:

500ml red wine

50g brown sugar

50g butter

100ml cream

3 sprigs thyme

1/2 tsp white pepper

1/2 tsp salt

Method

Grill the fillet to medium rare (about 10 minutes on each side). Pan fry the mushrooms in butter and oil until golden brown. Sprinkle over the herbs and seasoning, to taste. Reduce the wine with the thyme, sugar and seasoning until half is left. Add the butter and cream while stirring and slightly thickened. To assemble the dish, place the mushrooms in the centre of the plate. Place the fillet on top and spoon over the red wine butter sauce and garnish with Italian parsley.

To find out more about Shanel’s inspiration for this dish, click here.