Fillet steak with morel mushroom and wine sauce
Method
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Rub the beef fillets with salt and freshly ground black pepper and brush with two tablespoons of the oil. Heat a frying pan until smoking and add the steaks, frying for 3-4 minutes on both sides (for rare), or until cooked to your liking. Transfer to warm serving plates to rest.
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Reduce the heat, add the remaining oil to the pan and fry the shallots and the garlic for 2-3 minutes, or until they begin to soften. Stir in the morels and fry for 1-2 minutes, then season with salt and freshly ground black pepper.
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Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened.
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Pour the mushroom and red wine sauce over the steaks and serve.
Ingredients
For the fillet steaks
- 2 x 225g/8oz beef fillet steaks
- salt and freshly ground black pepper
- 3 tbsp olive oil
For the mushroom sauce
- 115g/4oz morel mushrooms, cleaned
- 2 shallots, peeled and finely chopped
- 1 clove garlic, finely chopped
- 200ml/7fl oz red wine
- 2 tsp finely chopped fresh thyme leaves
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Fillet steak with morel mushroom and wine sauce
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