Super tender roast beef fillet served with a silky, luscious mushroom red wine sauce. The perfect show-stopping meal to impress.
Keyword beef fillet, filet mignon, red wine sauce
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Author Alida Ryder
2kgbeef fillet/beef tenderloin, sinew removed and ‘tail’ trimmed off
2tbspbeef stock concentrate
1tbspcracked black pepper
1head of garlichalved
For the sauce
500ml (2 cupsred wine
125g (1 stick)buttercubed
½cupmeat juicesfrom 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.