• Fillet of beef with porcini mushroom gravy, mashed potatoes and stir-fried vegetables is the ultimate comfort dish. These delicious flavours are perfect together and will satisfy you every time. Particularly delicious on a winter night.

    Fillet of beef with porcini mushroom gravy, mashed potatoes and stir-fried vegetables

    Serves: 8
    Cooking Time: 1 hr 10 mins

    Ingredients

    • Mashed potatoes

    • 1kg potatoes, peeled and sliced
    • 50g butter
    • 500ml (2 cups) cold milk
    • a pinch of nutmeg
    • salt and freshly ground black pepper, to taste
    • a handful of fresh flat-leaf parsley, chopped
    • 1,6kg fillet of beef, at room temperature and trimmed
    • 60ml (¼ cup) soy sauce
    • freshly ground black pepper, to taste
    • 200g butter
    • 60ml (¼ cup) oil
    • Gravy

    • 150g porcini mushrooms, sliced
    • 15ml (1 tbsp) beef stock granules
    • 15ml (1 tbsp) cake flour
    • ½ onion, chopped
    • Stir-fry vegetables

    • 5ml (1 tsp) olive oil
    • 500g French beans, topped and tailed
    • 250g black olives, pitted and sliced
    • 1 red pepper, seeded and finely sliced
    • Chinese five-spice, to taste
    • lemon juice, to taste

    Instructions

    1

    For the mashed potatoes, place the potato slices in a saucepan. Add the butter, milk and nutmeg. Cover and cook over a low heat until the potatoes are tender, about 30 minutes. Mash the potatoes in the saucepan. Season and stir in the parsley. Keep warm until needed.

    2

    Preheat the oven to 230°C.

    3

    Brush the fillet with the soy sauce and season with the pepper.

    4

    Heat the butter and oil in a frying pan. Add the fillet and brown it quickly all over. Reserve the fat for the gravy.

    5

    Transfer the fillet to a roasting pan and roast for 10 minutes for medium-rare meat (cook for longer if you prefer your meat more cooked). Leave to rest, then slice the fillet and transfer to a warmed serving dish.

    6

    For the gravy, sauté the mushrooms in the fat from the fillet. Mix the stock granules with the juices from the fillet (add a little water if it is too thick). Add the stock, flour and onion to the mushrooms and stir with a wooden spoon for a few minutes while cooking. Keep warm until needed.

    7

    For the vegetables, heat the olive oil in a pan. Stir-fry the beans, olives and pepper for 5 minutes. Season with the Chinese five-spice and lemon juice.

    8

    Spoon the mashed potatoes into a piping bag and pipe onto serving plates. Serve with the fillet, gravy and vegetables.

    Notes

    To drink: Bouchard Finlayson Hannibal will bring extra flavour to this dish.

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