Roast Fillet of Beef with mushroom red wine sauce

Roast beef fillet with mushroom red wine sauce

Super tender roast beef fillet served with a silky, luscious mushroom red wine sauce. The perfect show-stopping meal to impress. 
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Alida Ryder


  • 2 kg beef fillet/beef tenderloin, sinew removed and ‘tail’ trimmed off
  • 3 tbsp olive oil
  • 2 tbsp beef stock concentrate
  • 3 tbsp Worcestershire sauce
  • 1 tbsp cracked black pepper
  • 1 tbsp sea salt
  • 1 red onion quartered
  • 1 head of garlic halved

For the sauce

  • 500 g portabellini/chestnut mushrooms quartered
  • 1 garlic clove minced
  • 500 ml (2 cups red wine
  • 125 g (1 stick) butter cubed
  • ½ cup meat juices from the roasting pan


  • Pre-heat the oven to 200°c.
  • Place the beef fillet in a roasting tray.
  • Mix the olive oil, beef concentrate and Worcestershire sauce in a small bowl and brush all over the meat.
  • Season the fillet with black pepper and sea salt flakes.
  • Add the quartered red onion and head of garlic and place in the oven.
  • Allow to roast for 25-30 minutes until done to your liking (I like it to be quite rare but if you like it medium-well done, simply roast for longer).
  • When the beef has another 10 minutes to go, start with the sauce. To make the sauce, fry the mushrooms in 2 tbsp canola/grapeseed oil until browned. Add the garlic and fry for a few seconds before pouring in the wine.
  • Allow the sauce to reduce for 10-15 minutes.
  • At this point the fillet should be cooked, remove from the oven, reserve the pan juices and cover the fillet with foil and allow to rest for 5-10 minutes.
  • Reduce the heat and swirl in the butter. Mix well.
  • Add the pan juices and allow to simmer for 2-3 minutes.
  • Serve the fillet, sliced, with the sauce and accompanying dishes.