Back to Recipe Category

Fillet Mignon with Mushrooms

Fillet Mignon

When Mick and I first bought a home together, we worked all hours — as many do — to pay the mortgage and the bills. I was waitressing as a second job at the time, at a steak restaurant called The Black Stump in Pennant Hills. As I cleared the plates, I would save leftover meat for our big dog, Charlie. On more than one occasion, Mick and I would be eating our budgetarian dinner while Charlie was chowing down on filet mignon and steak Diane. Mick would sigh and wish he was the dog. He no longer wishes he was the dog, as I can now cook him a filet mignon all of his own.

Serves:

4

Preparation Time:

15 Minutes

Cooking Time:

20 minutes

Ingredients

4 rashers middle bacon, rind removed
4 thick eye fillet steaks (about 300 g each)
1 tablespoon vegetable oil, salt, black pepper
20 g butter
300 g button mushrooms, sliced
¼ cup (60 ml) brandy
¼ cup (60 ml) pouring cream

Method

  1. Preheat the oven to 200°C. Trim the bacon to match the thickness of the steak, and wrap a rasher around the edge of each fillet, securing with toothpicks. Heat the oil in a large non-stick frying pan with an ovenproof handle. Season the steaks with salt and pepper and sear over high heat on all sides (including the bacon). This should take 3–4 minutes.
  2. Place the pan containing the steaks in the oven for around 15 minutes depending on the way you like it cooked.
  3. Meanwhile, melt the butter in another frying pan and sauté the mushrooms over medium–high heat until soft. Season with salt and pepper.
  4. Remove the pan from the oven, being very careful with the hot handle! Take the steaks out of the pan and remove the toothpicks. Set aside under foil to rest. Place the pan over medium heat, pour the brandy in and cook for a couple of minutes until reduced and the raw alcohol smell is gone. Pour in the cream and toss in the mushrooms. Serve on top of the steak, alongside some roasted chat potatoes and steamed asparagus.

Note: You can sear the meat several hours in advance, then finish it in the oven just before serving. Be sure to remove the meat from the fridge well beforehand to allow it to come back to room temperature before placing it in the oven. If you don’t have brandy, use a little beef stock or water to deglaze the pan.

Credits:

Extracted from Classic by Julie Goodwin, Penguin Random House

Share this Recipe!

Facebook-f X-twitter Pinterest

More Recipes

No-bake choc cheesecake

No-bake Choc Cheesecake

This is an embarrassingly huge cheesecake, and is very rich as well, so it may not all get eaten in one sitting. The good news is, it freezes well, and can even be eaten semi-frozen if you can’t wait!

View Recipe →