- Meat and poultry
- Cuts of beef
- Fillet steak
Pan-searing these fillet steaks gives a beautiful colour and crust on the outside and leaves them so tender inside! As if that weren't tantalising enough, the steaks are topped with an easy to make Cabernet and mushroom sauce.
57 people made this
- 1 tablespoon olive oil
- 2 (225g) beef tenderloin fillets, about 2.5cm thick
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 1 large shallot, chopped
- 350g sliced fresh white mushrooms
- 250ml Cabernet Sauvignon or other dry red wine
- 125ml beef stock
- 1 1/2 teaspoons chopped fresh thyme
- 1 teaspoon cornflour
- 2 tablespoons water
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Heat olive oil in a large nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper, gently place them into the hot frying pan, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminium foil, and keep warm.
- Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef stock and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the centre, about 2 to 4 minutes per side (for medium-rare). Remove the steaks to serving dishes.
- In a small bowl, stir the cornflour and water until it forms a smooth paste. Stir the cornflour mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.
Reviews & ratingsAverage global rating:(104)
Reviews in English (77)
Made several batches of this for a dinner party tonight, and it's wonderful. My methodology was a little different than the recipe: I seared the steaks on both sides, then finished in the oven to medium. When i removed the steaks from the pan, there was lots of yummy brown fond in the bottom of the pan, which I included in the sauce (if you prepare your steaks and sauce in separate cooking vessels, your sauce will suffer for lack of yummy brown bits!). I didn't cook the steaks in the sauce - used only 1/2 cup wine and 1/2 cup stock, let it reduce by half, then removed from heat and swirled in 2 tablespoons butter at the end to give the sauce a little extra rich feel; this also allowed me to omit the cornstarch and still have a nice, rich sauce.-03 Jul 2011
by mahjongg Jana
Fantastic meal. No leftovers. Used green onions instead of shallot. Rather than corn starch, made a roux with flour and butter and added the shiraz to that. Perfect mix of tender and crusty. We'd have happily paid a lot for this in a restaurant. Can't wait to try again soon.-28 Mar 2010
Hubs prepared the steaks on the grill (to perfection I might add) while I took care of the sauce. I have to admit my first impression was that I was kind of turned off by the sort of purply mushrooms and sauce. I used a good quality, rich beef stock and an even better Cabernet Sauvignon. Wow, this is really gonna be good, I thought. I added the cornstarch but found it really wasn't necessary; the sauce reduced nicely on its own. We sat down to eat and were surprised and disappointed to find the sauce...weak. I expected full-bodied flavor but it just wasn't there.-01 Jul 2011