fillet medallions with mushroom sauce

fillet medallions with mushroom sauce

fillet medallions with mushroom sauce

Fillet medallions with mushroom sauce are the ultimate dinner party main.

  • 30 mins
  • 4-6
  • Intermediate

INGREDIENTS

  • 1kg beef fillet, cut into 4-6 pieces
  • avocado or sunflower oil, for rubbing
  • butter, for frying

FOR THE MUSHROOM SAUCE

  • 60g butter
  • 500g portabellini mushrooms, sliced
  • 60ml brandy
  • 500ml cream
  • 60ml smooth Dijon mustard
  • 15ml wholegrain mustard
  • handful parsley, chopped

 

METHOD

  1. Rub the fillets with oil and season. Heat a knob of butter in a large frying pan on high and fry the fillets for about 3 minutes on each side for medium-rare or until cooked to your liking. Add knobs of butter throughout cooking to prevent the fillets from drying out and to help with the browning. Set aside to rest for
    5 minutes.
  2. For the mushroom sauce, heat the butter on high and fry the mushrooms for about 5 minutes or until browned. Add the brandy and cook until evaporated. Stir in the cream and mustards and simmer for about
    5 minutes or until thickened. Mix through the parsley and season. Serve with the fillets.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: April, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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