Making a perfectly juicy and tender beef fillet with a creamy mushroom sauce is easier than you think! Just follow our simple step-by-step recipe.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
- 400g beef fillet (half a fillet)
- 1 Tbsp oil
- 2 Tbsp whole grain mustard
- 1 Tbsp dried mixed herbs
- 1 Tbsp fresh thyme, chopped finely
- 1 Tbsp fresh rosemary, chopped finely
- Ground Black pepper
- 1-2 teaspoons chopped garlic
- Meat thermometer
- baking tray
- Preheat oven to 200 degrees. Trim fillet to remove all silver skin and excess fat. Tie string around the fillet about every 2cm or as needed to secure any loose pieces and make meat as uniform in thickness as possible. If your fillet tapers on one end, just fold the thinner area under until the diameter of the tapered end matches the thicker part. Tie with string to secure or, better yet, have your butcher do all of this work for you.
- Ensure Fillet is at room temperature before cooking. Place a large pan over medium-high heat then season meat generously with salt. Add oil to pan then add fillet. Allow beef to cook undisturbed for about 3 minutes per side, turning to develop a nice brown colour all the way around. Remove beef from pan then transfer to a rimmed baking sheet or roasting pan.
- In a small bowl, stir together mustard, mixed herbs, thyme, rosemary, garlic and black pepper until completely combined. Spread mustard mixture thinly over the surface of the meat.
- Roast fillet in oven or air fryer for about 20–25 (or 24-26) minutes for medium-rare
(with a red to deep pink centre) or until the very centre of the meat registers an internal temperature of 48-51°C (The meat will go up 5-10 degrees as it rests.). Begin checking the temperature after about 15 minutes.
- Remove roast from the oven, tent loosely with foil and allow meat to rest in a warm spot for 15–20 minutes before carving this perfectly cooked beef fillet into nice thick slices.
Notes:Cooking meat to the correct internal temperature is vital. So, make sure you have a meat thermometer. Check the accuracy of your thermometer first by placing it in boiling water. It should read approximately 100°C.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
- 1 Tbsp butter
- 2 Tbsp oil
- 500g portabellini mushrooms, sliced
- 2 sprigs fresh thyme
- 2 garlic cloves crushed
- 1 cup cream
- 1 cup milk mixed with 3 teaspoons corn flour
- Beef stock sachet
- Salt & pepper to taste
- 2 tablespoons finely chopped basil
- Heat the butter and olive oil together.
- Add the mushrooms to the pan with the thyme and season with salt and pepper.
- Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
- While stirring, pour in the cream and cornflour milk and stock sachet. Allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
- Season with salt and pepper and add the chopped basil.
- Serve with sliced beef fillet.