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
- 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.