1 or 2 whole beef fillets
(1-1,2kg, between 250-300g per person)
1 Tbsp butter
1 tsp barbeque spice
1 Tbsp butter
2 Tbsp light olive oil
For the Mushroom Sauce
(using juices from the pan, or
2 Tbsp butter & 1 Tbsp light olive oil)
500g fresh button mushrooms, halved
ground black pepper
2 tsp English mustard powder
2 tsp finely chopped garlic
4 tots brandy
1 Tbsp self-raising or cake flour or Onion Base Mix
500ml fresh or long-life cream, whipped
parsley, for garnish
Clean the fillets of all sinew.
Mix the butter and barbeque spice together and rub all over the fillet/s.
Heat the butter and olive oil in a large frying pan over a braai or stove. Once very hot, sear the meat until brown on all sides and cook to the desired Meat Doneness for steaks.
Place the meat in a warm serving dish.
In the same heated frying pan, fry the mushrooms until brown and soft. Season with ground black pepper and the mustard. Stir in the garlic. Add the brandy and set alight. Once the flame has extinguished, stir in the flour and cook for 1 min.
Fold in the cream and cook for a further 3 mins.
Return the meat & juices to the pan and roll the fillet/s in the sauce.
Transfer the meat back into the warm serving dish and spoon over the mushrooms & sauce. Garnish with parsley.
To serve, carve the fillet/s into thick steaks onto dinner plates and top with sauce.
Use Onion Base Mix instead of flour to thicken the sauce.
Instead of serving the fillet steaks with Mushroom Sauce, top each steak with a slice of Flavoured Butter.
How to Make...
Beat 100g unsalted soft butter with a wooden spoon until smooth & creamy.
Beat in any of the following:
* 1-2 tsp finely chopped garlic and
2 Tbsp freshly chopped parsley
* 8-10 shredded basil leaves and
1 Tbsp chopped sun-dried tomatoes
* 2-3 Tbsp freshly chopped mixed herbs,
salt & ground black pepper, to taste
Roll the flavoured butter in cling film into a sausage shape & twist the ends. Store in the fridge for 1 week or freezer for 1 month.