About this recipe:Pan-searing these fillet steaks gives a beautiful colour and crust on the outside and leaves them so tender inside! As if that weren't tantalising enough, the steaks are topped with an easy to make Cabernet and mushroom sauce.
1 tablespoon olive oil
2 (225g) beef tenderloin fillets, about 2.5cm thick
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
350g sliced fresh white mushrooms
250ml Cabernet Sauvignon or other dry red wine
125ml beef stock
1 1/2 teaspoons chopped fresh thyme
1 teaspoon cornflour
2 tablespoons water
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Method Prep:15min › Cook:30min › Ready in:45min
Heat olive oil in a large nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper, gently place them into the hot frying pan, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminium foil, and keep warm.
Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef stock and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the centre, about 2 to 4 minutes per side (for medium-rare). Remove the steaks to serving dishes.
In a small bowl, stir the cornflour and water until it forms a smooth paste. Stir the cornflour mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.