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Displaying items by tag: Port Wine Sauce


4 pieces beef fillet, approximately 160g each

2 tbsp oil, for frying

250g button mushrooms, finely chopped

1 shallot, finely chopped

1/2 bunch parsley

2 tbsp crème fraîche

2 tbsp breadcrumbs

salt & freshly ground pepper

400g puff pastry

2 egg yolks

250ml beef stock

250ml port wine

2 sprigs thyme

1 sprig rosemary

2 tbsp butter


Heat oil in a Calphalon Contemporary Non-Stick Square Grill Pan 28cm and brown the seasoned meat on all sides, then remove. Heat 2 tbsp oil and sweat the mushrooms and shallot until soft. Remove from the heat and mix with the crème fraîche, chopped parsley, 1 egg yolk and the breadcrumbs. Season with salt and pepper.

Roll out the puff pastry and cut out four large and four small circles. Place the pieces of beef fillet on the large circles and put a quarter of the mushroom mixture on top of each piece of beef. Put the small pastry circles on top and pull the edges of the large circles up to meet the small circles. Press together firmly so that the meat and mushrooms are securely enclosed.

Prick the top a few times with a fork and brush with egg yolk. Place on a lined baking tray and bake in a preheated oven (200°C) for about 30 minutes, until golden brown. For the sauce, put the stock into a pan with the thyme, rosemary and port and boil until reduced by about half. Strain through a sieve and stir in the cold butter. Season to taste with salt and pepper. Cut each portion of beef fillet in half, arrange on plates, add a little of the sauce and serve.

Serves 4


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