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filet of beef butter Worcestershire sauce shallots garlic button mushrooms mustard lemon juice beef stock granules cream cream brandy thyme parsley chives pepper
Viewed: 11 - Published at: 2 years agoIngredients
- 4 (250 -300 g) filet of beef, medallions
- 50 g butter
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons finely chopped shallots
- 2 garlic cloves, crushed
- 250 g button mushrooms, sliced (throwing in seasonal wild mushrooms along with the button adds more falvour.)
- 3 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 3/4 teaspoon beef stock granules
- 125 ml double cream
- 25 ml half cream
- 3 tablespoons brandy
- 1 tablespoon fresh thyme leave
- 1 tablespoon of chopped parsley
- 1 tablespoon chives
- pepper (to season)
Method
- For the Steaks.
- Heat a small amount of oil in a pan until the pan is quite hot. Season steaks on both sides with salt and pepper. Place in pan sear 2-3 minutes each side. For medium rare cook for a further 2-3 mins on each side.
- Of course longer cooking times apply for more well done meat and it does depend on how thick the meat is.
- For the Sauce.
- Melt butter in a pan and saute the shallots and garlic until soft add Worcestershire and mushrooms continue to cook over medium heat until mushrooms start to soften.
- Add the mustard, lemon juice, beef stock and brandy, stir to combine, cook for 2-3 minutes add both the creams and thyme. You want to cook until sauce reduces slightly and thickens. if the sauce becomes to thick just add a little more of the half fat cream.
- Finally add chopped parsley and chives.
- Now you can either be cooking the steaks at the same time as making the sauce or it is fine to leave on a low heat while you cook the steaks just stir occasionally.
