I love eating fillet steak but don’t always choose to cook it when we have people for dinner – I panic slightly at all the cooking and frying at the last minute, everyone sitting waiting for their perfect steak. So I like recipes that can be prepared easily in advance and are fool proof – the Mini Beef Wellingtons from an earlier post is one favourite, this is another.
I cooked it in its original form about 10 years ago from a Gordan Ramsey recipe in BBC Good Food Magazine Christmas Special. Originally the recipe required a full fillet, (expensive!) to be browned in the pan, cooled completely, tightly wrapped in Cling Film, stored in the fridge, then sliced…. yes, I thought the same. A LOT of faf. So this version then appeared in a more recent BBC Food Christmas magazine and its so much easier, but retains all the taste, flavour and WOW of the original.
(serves 4, but very easy to adapt for any number)
- 4 Tbs Olive Oil
- 2 Shallots, Finely Chopped (or half an onion)
- 3 cloves Garlic, Pressed
- 3/4 lb mixed Wild mushrooms, Quartered
- 2 Tbs White Wine
- 1/2 cup Heavy Cream
- 2 Egg Yolks
- 4 Beef Filet steaks (I find it cooks perfectly at these times if the steak is almost at room temp)
- 2 Tbs Parmesan, Grated
- Chopped Parsley and Thyme
- Heat 2 Tbsp olive oil in a large, heavy skillet. Add the shallots / onions and garlic. Sauté for a minute or two and add the mushrooms.
- Cook 6 to 8 minutes. Add the wine and cook until it has reduced and the pan is quite dry. Transfer the mixture to a bowl, season well with salt and pepper. Stir in parsley and thyme.
- Whip the cream into soft peaks. Add the egg yolks and whisk together.
- Add mushroom mixture and whisk until well blended. (I prepare this in advance so its all ready to go right before I cook the steaks)
- Preheat oven to 220°C. Heat 2 T oil in heavy skillet. Season steak with salt and pepper.
- Cook steaks for 1 to 1 1/2 minutes per side, turning them to sear all sides.
- Remove from the pan and place on a shallow baking tray. Pile the mushroom mixture on top and sprinkle over the grated parmesan. Bake uncovered for 7 minutes.