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