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Kinloch Lodge’s beef fillet with brandy sauce and wild mushrooms

By 6th November 2019Recipes
Beef-fillet-brandy-sauce-wild-mushrooms-image

Serves  6

Autumn is, by tradition, the season of rib-sticking stews, meaty pies, unctuous casseroles and other hearty, powerfully flavoured dishes – the trouble is, most of these take an age to cook. So, when you fancy something suitably seasonal but are tight on time, where should you turn?

To Michelin-starred chef, Marcelo Tully, of course, and his kitchen at Kinloch Lodge – the hotel, restaurant and cookery school on the Isle of Skye. Marcello shares the perfect autumn-dinner centrepiece – mushroom-laden fillet steaks in a lip-smacking brandy-spiked sauce, which can all be knocked together in less than half an hour. Very much a dish to fall for…

The recipe below is design to give you medium-rare meat – the internal temperature should come up around 42ºC if you’re using a digital probe.

Ingredients

For the beef:

4 x 120g best-quality beef fillet

20g oil

Salt and pepper to taste

4 sprigs of fresh chervil or parsley

 

For the mushrooms:

200g wild oyster mushrooms

A sprig of thyme

A sprig of rosemary

2 garlic cloves (finely chopped)

100g sunflower oil

 

For the brandy sauce:

80ml red wine

90g redcurrant jelly

450ml double cream

½ tsp salt

1tsp brandy

500ml good-quality beef stock

Method

  1. Heat the oven to 180º C/160ºC fan/gas mark 4.

  2. Wipe the mushrooms to remove any soil particles and gently tear in half.

  3. Heat the sunflower oil in a frying pan and add the mushrooms, garlic, thyme and rosemary.

  4. Cook on a low heat until tender (approx 5 minutes), stirring occasionally, then take off the heat and set aside in a warm place.

  5. Heat the oil in an ovenproof frying pan until it starts smoking.

  6. Season the beef and fry on each side for approximately 1 minute, or until golden brown.

  7. Transfer the beef to the oven and cook for 2 minutes on each side, then remove and rest in a warm place for at least 5 minutes.

  8. Place the red wine, beef stock and redcurrant jelly in a small heavy-based saucepan and boil rapidly boil until the liquid reduces by a third.

  9.  Add the double cream, salt and brandy and stir, while bringing to the boil once more.

  10.  To serve, place a fillet of beef in the centre of each plate. Pile a few wild mushrooms on top of the meat, drizzle over the sauce and add a sprig of chervil or parsley.

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