roast fillet and mushroom sauce with potatoes on black plate

Roast fillet and mushroom sauce: Photo by Lukas: https://www.pexels.com/photo/marinated-meat-with-sauce-on-plate-1352269/

Roast fillet with mushroom sauce: A restaurant-quality dinner

A recipe that looks like it comes from a restaurant, our roast fillet with mushroom sauce is the best way to cook an amazing cut of beef.

roast fillet and mushroom sauce with potatoes on black plate

Roast fillet and mushroom sauce: Photo by Lukas: https://www.pexels.com/photo/marinated-meat-with-sauce-on-plate-1352269/

One of the best cuts of meat is the beef fillet. And, because South Africa’s quality of beef is so good, it’s hard to find something you won’t like. If you go to your local butcher, the chance of picking up a whole beef fillet is much higher. Our roast fillet with mushroom sauce is a perfectly cooked fillet with a creamy mushroom sauce. It’s a simple but beautiful recipe which will make your family think that they’re eating in a restaurant.

Roast fillet with mushroom sauce tips

You can follow the recipe as is but you can skip the high heat roast. If you do, sear the beef in a smoking hot pan which you can directly put into the oven to roast at 180°C. You can add extra mushrooms into the mushroom sauce if you want a chunkier sauce with some black pepper and salt to season it more. Serve with some roast potatoes and other vegetables for the best results. Slice the fillet across the grain before serving.

A recipe that looks like it comes from a restaurant, our roast fillet with mushroom sauce is the best way to cook an amazing cut of beef.

Roast fillet with mushroom sauce recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 1.5 fillet whole beef fillet steak

  • 50 g butter

  • 15 ml olive oil

  • 1 onion, grated

  • 2 cloves garlic, crushed

  • salt

  • ground black pepper

  • Mushroom sauce
  • 375 ml water or stock

  • 1 tin mushroom soup

  • 50 ml cream

  • 15 ml sherry

  • chopped chives

Method

  • Place the fillet in an oven-proof dish and season well with salt and pepper.
  • Cover the steak with melted butter, garlic cloves, onion and olive oil mixture.
  • Roast in a preheated 230°C oven for 10 minutes.
  • Turn the heat down to 180°C and cook for 35 minutes and keep basting every few minutes.
  • Mushroom sauce
  • In a pan, add the water or stock and mushroom soup. Bring to a boil.
  • Add the cream and sherry. Simmer and thicken to preferred consistency.
  • Just before serving, add chopped chives to the sauce.

Notes

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Do you want to make more restaurant-quality food? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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