Beef fillet with shimeji mushrooms and port sauce
Total time55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Beef fillet 4 medallions, 3 cm thick 700 g
- Shimeji mushrooms 250 g
- Leek 150 g
- Shallot 120 g
- Garlic 3 g sauce and 3 g mushrooms 6 g
- Beef stock 250 ml
- Port wine 150 ml
- Butter 25 g
- Cornflour 8 g
- Water cold 25 ml
- Extra virgin olive oil 15 g mushrooms and 10 g meat 25 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Chop the leek, shallots and 3 g garlic. Soften in a saucepan with the butter for 10 minutes. Pour in the port and boil for 3 minutes; add the stock and simmer for 12 minutes.
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Dissolve the cornflour in the cold water, stir into the sauce and boil for 1 minute. Blend and keep warm.
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Trim the shared base from the shimeji and separate the mushrooms. Sauté in a frying pan with 15 g oil for 6–8 minutes; add the remaining chopped garlic for the final 2 minutes and a pinch of salt.
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Pat the beef fillets dry, season with salt and pepper and brush with the remaining 10 g oil. Sear in a hot frying pan for about 3–4 minutes per side, adjusting to thickness, until they reach 63°C. Rest for at least 3 minutes. Serve with the sauce, mushrooms and parsley.
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