Beef Filet with Red Wine Mushroom Sauce

by Gavan on March 8, 2010

Beef Filet with Wild Mushroom Sauce

Today’s recipe is a quickie as I gear up for the St. Paddy’s Day madness. ‘Nuff said.

RECIPE:
Serves 4

2 lbs Organic/grass fed beef fillet
2 tbsp olive oil
drizzle grape seed or olive oil (for searing beef)

12 oz baby bella mushrooms
2 lg shallots – thinly sliced
2 tbsp fresh tarragon
1/2 cup red wine (whatever you’re drinking will work)
2 cups organic beef broth
S&P

DIRECTIONS:
Preheat oven to 420°F

Preheat saute pan for 1 minute on medium heat. Add 2 tbsp olive oil and saute mushrooms & shallots for 4 mins to soften. Add red wine and reduce heat to simmer. Reduce wine by half (2 minutes) and add broth and tarragon. Simmer for 10 minutes. Taste and season with S&P.

Preheat another skillet on high for 1 minute. Season fillet on all sides with S&P. Add drizzle grape seed (excellent for cooking on high temps) or olive oil in hot pan and sear fillet on all sides until browned, 2 minutes each side approx.
Once fillet is seared remove to a foiled oven tray. Pop in oven for 8-10 minutes for medium rare.
Let rest for 10 minutes when cooked to let the juices redistribute back into the meat.

Spoon sauce over sliced steak and Bob’s your uncle!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 4 comments… read them below or add one }

Rebekah Nuss November 5, 2010 at 9:44 am

I just found your site this week while searching for Paleo recipes. I made this for dinner last night and it was outstanding! I searved it with bacon-sauteed brussel sprout and roasted rainbow carrots .. perfect fall/winter meal! Thank you for sharing!!

Gavan November 11, 2010 at 2:00 pm

Thanks so much Rebekah. This is one of my favourites. I love the way you made it your own too by adding the veggies.
Thanks for the feedback.

Julia January 24, 2011 at 5:45 am

I have a Turkey london broil do you have any good recipe for me .
Thank you
Julie

Gavan January 24, 2011 at 4:28 pm

Hey Julia, Here’s a couple of ways I’ve prepared turkey. London broil is basically half a turkey breast. I do have other recipes where I’ve stuffed the breast with various fillings but if you just want to simply roast it go for the first option.
http://gavanmurphy.com/roast-turkey-breast-w-cranberry-orange-relish/

The second recipe is just a simple way to prepare turkey that’s just a little different.
http://gavanmurphy.com/sesame-crusted-turkey-spinach-salad/

Thanks for taking the time to check in.
Cheers.

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