Fillet with mushrooms in red wine

Recipe
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.
Ingredients
Sauce
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
Meat
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
Method
- Sauce: Heat oil in a frying pan over a medium heat and sauté mushrooms until soft.
- 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.
- 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.
- 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.
- Slice the meat and serve with the mushroom sauce with a side dish of your choice.
Image: Neville Lockhart.
Tags: Braai | braaiing | entertaining food | family food | fillet | Fillet with mushrooms in red wine | mains | mushroom sauce | Mushrooms | red wine | steak