Beef Fillet Roast with Mushroom Filling
A Sunday roast: the best of beef with a refined mushroom filling and Madeira sauce.
Ingredients
- 100 g shiitake mushrooms
- 100 g king oyster mushrooms
- 30 g small onions (1 small onion)
- 4 tbsp olive oil
- 1 sprig thyme
- Salt
- Pepper
- 50 g veal patty
- 700 g beef fillet (center cut)
- 350 g shallots
- 1 tbsp Maple Syrup
- 3 tbsp balsamic vinegar
- 100 ml Madeira (or sour cherry juice)
- 1 star anise
- 125 ml veal stock
Instructions
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1.
Clean shiitake and king oyster mushrooms with a brush or paper towel. Trim stems and finely dice the mushrooms.
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2.
Peel the onion and cut it into fine cubes.
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3.
Heat 2 tbsp oil in a pan. Sauté the mushrooms and onion cubes. Wash thyme, shake dry, pluck leaves, chop, and add to the pan.
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4.
Season with salt and pepper and cook over medium heat while stirring until all liquid evaporates. Let cool and knead with the veal patty.
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5.
Rinse the beef fillet and pat dry. Make a 3 cm deep slit along its length to create a pocket.
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6.
Fill the pocket with the mushroom‑patty mixture using a piping bag.
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7.
Close the opening with toothpicks and tie the fillet with kitchen twine. Season with salt and pepper.
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8.
Heat 1 tbsp oil in a pan and sear the fillet all around. Transfer to a small baking dish and bake at 100 °C (fan: not recommended, gas: level 1) on the middle rack for about 1 ¼ hours.
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9.
Meanwhile, peel the shallots and slice them into thin strips.
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10.
Heat remaining oil in a non‑stick pan and brown the shallots until golden.
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11.
Add maple syrup to the pan and briefly caramelize the shallots. Deglaze with vinegar and Madeira. Add star anise and veal stock, then simmer uncovered over medium heat for 20 minutes. Season with salt and pepper at the end of cooking.
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12.
Remove the beef fillet from the oven, remove garnish and toothpicks. Wrap the meat in foil, let rest for 5 minutes, then slice and serve with sauce.
