Fillet on the bone with whisky-cream mushrooms

Fillet on the bone with whisky-cream mushrooms recipe

Why have we never added whisky to mushrooms and fillet before? Fillet on the bone with whisky-cream mushrooms is deliciously tender and bursting with succulent flavours. A wonderful meat dish with an unexpected addition.

Recipe by Jacques Erusmus

Fillet on the bone with whisky-cream mushrooms

Serves: 6
Cooking Time: 1 hr

Ingredients

  • 6 long sprigs fresh rosemary
  • 6 x 300g fillets on the bone
  • 30ml (2 tbsp) coriander seeds
  • 5ml (1 tsp) fresh thyme, chopped
  • 5ml (1 tsp) black pepper, crushed
  • 5ml (1 tsp) dark brown sugar
  • 30ml (2 tbsp) soya sauce
  • 45ml (3 tbsp) olive oil
  • 75g butter
  • 1 garlic clove, peeled and bruised
  • 300g assorted mushrooms (shiitake, white button, oyster, shimeji)
  • 300ml fresh cream
  • 7,5ml (1½ tsp) beef stock concentrate
  • 5ml (1 tsp) truffle oil
  • 45ml (3 tbsp) whisky
  • 30ml (2 tbsp) fresh parsley, chopped + extra, to garnish
  • herbed sea salt flakes, to serve

Instructions

1

Tie the rosemary onto each fillet with thin butcher’s string and place in a mixing bowl. Combine the coriander seeds, thyme, pepper, sugar, soya and olive oil and rub into the meat. Set aside at room temperature to marinate, 30 minutes.

2

Heat the butter in a saucepan over medium heat, add the garlic and mushrooms and sauté, 4 – 5 minutes. Increase the heat to high, add the cream, beef stock concentrate, truffle oil and whisky and cook until slightly thickened, 5 minutes. Stir in the chopped parsley.

3

Heat a griddle- or frying pan until very hot and cook the beef fillets, 4 – 5 minutes on each side. Remove from heat and allow to rest, 10 minutes, before serving with the whisky-cream mushrooms. Garnish with the herbed sea salt flakes and parsley.

Notes

Cook’s tip: A heavier, full-bodied whisky works well with this main course.

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