beef eye fillet

Recipe video above. This recipe uses a simple but highly effective, low-risk slow-roasting technique for evenly cooked tenderloin that&#39;s blushing pink from edge to edge. No thick overcooked band!A slather of garlic-thyme-butter gives the beef a tasty crust, and the drippings from roasting are used to make a magnificent creamy mushroom sauce. Marsala, an Italian fortified wine you can pick up cheaply, is the secret ingredient in the sauce for a luxurious edge of flavour. But if you need to be alcohol free, see recipe notes.Please get a meat thermometer to take the guess work out! It&#39;s far cheaper than the beef. (Note 4)PRO TIP: Season the beef the night before for best results. (Note 5)

Beef Tenderloin with Creamy Mushroom Sauce

tsp cooking / kosher salt

tsp black pepper

vegetable oil

grams/ 5 tbsp unsalted butter (, softened)

garlic

thyme leaves (, finely chopped (Note 2))

tsp cooking/kosher salt

150 grams/5 oz white mushrooms (, sliced 3mm thick)

tsp garlic (, finely minced)

thyme

chicken stock (, low sodium)

thickened cream ((heavy cream))

Prep beef - Pat beef dry with paper towels, sprinkle with salt and pepper all over. Place the beef on a rack on a tray then refrigerate uncovered 12 to 24 hours. (Can skip, Note 5)

Butter Slather - Mix Butter Slather ingredients in a bowl.

De-chill - Remove the beef from the fridge 2 hours prior to cooking. This helps the beef cook evenly.

Sear - Heat oil in an ovenproof heavy based pan over high heat until smoking. (Note 6) Brown the surface of the beef all over, aggressively and quickly. Then put the beef back on the rack to cool for 15 minutes (so the butter doesn&#39;t instantly melt when you put it on).

Preheat oven to 120°C/250°F (both fan and standard ovens) (Note 7).

Butter - Put beef back in cooled skillet. Slather 3/4 of the butter onto the beef - top and sides (not underside).

Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).

Rest &amp; serve - Remove beef from the skillet onto a cutting board and rest for 10 minutes. The internal temperature will rise 56-58°C / 133-136°F (this is medium rare). Slice thickly and serve with Creamy Mushroom Sauce!

Roasting juices - Pour all juices in skillet into a bowl or jug. The fat will rise to the surface. Pour off 1/4 cup (60ml) of the fat back into the skillet (reserve the rest for later).

Cook mushrooms - Turn the stove onto high. Once the butter is hot, add mushrooms and cook until they start to sweat. Then add thyme and garlic, and cook for a further 2 minutes until the mushrooms are softened.

Sauce - Add chicken stock/broth and reduce by half. Add marsala, cream, pepper and remaining reserved roasting juices. Simmer on medium / medium high for 5 minutes until it reduces by half and the sauce is thickened. Taste - it should be slightly on the salty side (which will seem just right with each mouthful of beef). Add more salt if needed. Serve with beef.

Creamy mushroom sauce

Top 1 beef eye fillet recipes from across the web

The most viewed beef eye fillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Tenderloin with Creamy Mushroo...

Top 1 beef eye fillet recipes from across the web

The most viewed beef eye fillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Tenderloin with Creamy Mushroo...

The most viewed beef eye fillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine