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
- 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
- 150g porcini mushrooms, sliced
- 15ml (1 tbsp) beef stock granules
- 15ml (1 tbsp) cake flour
- ½ onion, chopped
- 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
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.
Preheat the oven to 230°C.
Brush the fillet with the soy sauce and season with the pepper.
Heat the butter and oil in a frying pan. Add the fillet and brown it quickly all over. Reserve the fat for the gravy.
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.
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.
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.
Spoon the mashed potatoes into a piping bag and pipe onto serving plates. Serve with the fillet, gravy and vegetables.
To drink: Bouchard Finlayson Hannibal will bring extra flavour to this dish.