Fillet Steak, is also known as filet mignon and beef tenderloin,is the most tenderest cut of beef you can buy and, as a result,one of the most expensive.When you tast you certainly understand why!
For Mushroom and Sherry Sauce
- 50g butter
- 400gm mushroom wiped and sliced
- 90ml sherry wine
- 225ml chicken ir light beef stock
- 175ml single cream
- 1 tbsp chopped fresh thyme
- salt and pepper
- 3 tbsp Olive oil
- 1 onion,peeled and sliced
- 1 clove garlic
- 2xtins chopped tomatoes
- 1 tbsp fresh herbs such basil,parsley,marjoram or tarragon
- sea salt,black pepper and sugar
- 4×175 fillet steak.
- First make the mushroom and sherry sauce. Heat the butter on a high heat in a medium-sized frying pan.Add the mushrooms and saute for 7-9 minutes until golden brown.Measure the sherry wine or brandy( I prefer brandy) into a small bowl and add quickly to the mushrooms.Allow to boil but stand back as it might flame.Add the stock and allow it to boil,and then add the cream.Boil the mixture for 5 minutes until it gas thickened and finally add the thyme leaves and season to taste.
- Then Make the tomato fondue. heat the oil in a medium sized saucepan.Add the onion and garlic,toss until coated,then cover and sweat over a gentle heat until soft and tiny bit golden.Add the tomatoes and chopped herbs,mix and season with salt and pepper and a pinch of a sugar.Gently simmer,uncovered,for approximately 30minutes or until softened.
- When you are ready to eat,heat up a grill pan or a heavy,large frying pan for cooking the steaks.Drizzle steaks with olive oil and sea salt and pepper.Place the steaks on the hot pan and cook on either for a few minutes if you want it rare,approximately 6 minutes for medium rare or 8-10 minutes for well done.When the steaks are cooked,take them off the pan,allow them off the pan,allow them to rest for 2 minutes then serve with a lovely helping of mushrooms and Sherry/brandy sauce and the tomato fondue.