Roast beef fillet with mushrooms and shallots

Beef fillet is such a tasty cut of meat, you really get what you pay for. Last time we had fillet, we cut it into thick steaks and pan-fried before finishing off in the oven. This time we seared it then roasted whole. Serve it with roasted root veges such as parsnips and potatos, or with braised greens such as cavalo negro with garlic.


  • Beef fillet
  • 1 pack of mushrooms roughly chopped
  • 6 shallots, skinned and left whole
  • 1 cup of red wine
  • Salt and pepper


  1. Place a heavy roasting pan on a hob on high heat, poor in a decent amount of olive oil and heat till smoking
  2. Salt and pepper the beef
  3. Place the fillet on the pan and sear each side for a couple of minutes
  4. Take off the heat and throw in the mushrooms and shallots
  5. Poor over the red wine
  6. Place in the oven for 20 minutes, or until the beef is cooked medium-rare
  7. Take out of the oven and let the meat rest for 10 minutes
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