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Written by This Fillet Steak recipe may have been a Christmas suggestion but lets be honest, this is a great recipe for any special occasion or Braai Day any time of year.
Chef Tjaart also shows us how to prepare a wonderful Brandy Sauce which will have many uses during the week. If you are not braaing or having a BBQ this recipe caters for you because it is just as easy to make in the kitchen.
Serve with a few good bottles of wine.
More: Braai Recipes | Steak Braai Recipes | Braai Cooking Tips
1.5kg Fillet Steak Recipe with Exotic Mushrooms & Brandy Sauce | Tjaart Walraven
Fillet Steak Recipe with Exotic Mushrooms & Brandy Sauce | Chef Tjaart Walraven,
Serving: 8 | Prep: 15 min | Cooking: 35 min
Ingredients:
| Beef Fillet | 1.5 | ||
| Dried Porcini Mushrooms | 25 | ||
| Exotic Mushrooms | 300 | g | |
| Onion | 1 | ||
| Olive Oil | |||
| Garlic Clove | 1 | ||
| Thyme | 2 | ||
| Salt & Pepper | |||
| For the Brandy Sauce | |||
| Butter | 1 | ||
| Plain Flour | 1 | tablespoon | |
| Brandy | 4 | ||
| Beef Stock | 400 | ||
| Wholegrain Mustard | 1 | tablespoon | |
| Creme Fraiche | 2 | tablespoons | |
| Fresh Parsley | a | handful |
Method:
For the Mushrooms
1 . Rehydrate the porcini mushrooms in a little bowl of boiling water for 20 minutes
2 . Slice the mushrooms (all of them and strain the porcini first).
3 . Slice the onion
For the Fillet
1 . Trim the excess fat & sinew off the fillet
2 . Butterfly the fillet length ways and fold it out
3 . Fill the fillet with the mushrooms
4 . Close and tie up with string
5 . Fold the tail piece in to ensure even consistency while cooking
6 . Coat with olive oil
7 . Season well with salt & pepper
Cooking:
For the Mushrooms
1 . Heat some oil & butter in a pan
2 . Add the onions and cook for 2 minutes
3 . Add the the mushrooms, thyme & garlic
4 . Cook until browned
For the Brandy Sauce
1 . Melt the butter in a saucepan over a medium heat
2 . Add the flour and mix well until smooth
3 . Add the brandy & bring to the boil
4 . Once it has reduced pour in the beef stock
5 . Bring to the boil and simmer for 5 minutes
6 . Add the creme fraiche & mustard and whisk in
7 . Season with salt & pepper
8 . Chop the parsley and sprinkle in
For the Fillet
1 . Cook on the braai or griddle
2 . Cook each side for about 5 minutes each
3 . Remove and allow to rest for 15 minutes before serving
For the Mushrooms
1 . Rehydrate the porcini mushrooms in a little bowl of boiling water for 20 minutes
2 . Slice the mushrooms (all of them and strain the porcini first).
3 . Slice the onion
For the Fillet
1 . Trim the excess fat & sinew off the fillet
2 . Butterfly the fillet length ways and fold it out
3 . Fill the fillet with the mushrooms
4 . Close and tie up with string
5 . Fold the tail piece in to ensure even consistency while cooking
6 . Coat with olive oil
7 . Season well with salt & pepper
Cooking:
For the Mushrooms
1 . Heat some oil & butter in a pan
2 . Add the onions and cook for 2 minutes
3 . Add the the mushrooms, thyme & garlic
4 . Cook until browned
For the Brandy Sauce
1 . Melt the butter in a saucepan over a medium heat
2 . Add the flour and mix well until smooth
3 . Add the brandy & bring to the boil
4 . Once it has reduced pour in the beef stock
5 . Bring to the boil and simmer for 5 minutes
6 . Add the creme fraiche & mustard and whisk in
7 . Season with salt & pepper
8 . Chop the parsley and sprinkle in
For the Fillet
1 . Cook on the braai or griddle
2 . Cook each side for about 5 minutes each
3 . Remove and allow to rest for 15 minutes before serving
