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Fillet with mushrooms in red wine

Feb 29, 2024 | Mains, Meat


Fillet with mushrooms in red wine

Recipe from Make five/Maak vyf
Serves 4

Whether it is pan-fried or braaied over the coals, steak is often served with a rich, creamy mushroom sauce. This is a delicious and healthier alternative and it’s as good with pan-fried chicken fillets. The nuttiness of pan-fried mushrooms is so good with meat. 



15 ml (1 tbsp) olive oil

250 g mushrooms, thickly sliced or quartered

10 ml (2 tsp) wholegrain mustard

180 ml red wine

60 ml (¼ cup) port or muscadel

1 bay leaf

salt and pepper



20 ml (4 tsp) olive oil

15 ml (1 tbsp) wholegrain mustard

700 g pork or beef fillet

30 ml (2 tbsp) port, muscadel or apple juice


  1. Sauce: Heat oil in a frying pan over a medium heat and sauté mushrooms until soft.
  2. Stir in the mustard, wine, port or muscadel and bay leaf. Simmer for 15-20 minutes without a lid, until thickened slightly. Season to taste with salt and pepper.
  3. Meat: Mix half of the oil with the mustard and spread all over the meat. Heat the remaining oil in a frying pan over meduim heat and fry the fillet on all sides until golden brown.
  4. Reduce the heat, add port or muscadel and cover with a lid. Simmer for 10-12 minutes or until the meat is cooked, but not dry. The thickness and size of the fillet will determine how long it should cook. Season with salt and pepper. If there are any juices in the pan, add to the mushrooms.
  5. Slice the meat and serve with the mushroom sauce with a side dish of your choice.
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