Indulge in the rich flavours of this beef fillet dish, layered with herby mushroom pâté.


  • Mushroom pate

  • 50g butter

  • 1 shallot, finely chopped

  • 1 clove garlic, finely chopped

  • 1 sprig of thyme, leaves removed and chopped - reserve the stalk.

  • 200g mixed wild mushrooms, finely chopped

  • Salt and pepper to season

  • 475g beef fillet medallions

  • Morel sauce

  • 2 shallots, finely chopped

  • 1 stick celery, finely chopped

  • 1 small carrot, finely chopped

  • 25g morels

  • the stalk from the thyme

  • ½ glass red wine

  • 300ml beef or veal stock

  • Beetroot puree

  • 2 beetroots, chopped

  • zest of an orange

  • To serve

  • Cabbage, braised

  • Bacon


  • 1.

    Melt the butter and soften the shallots and garlic. Add the thyme leaves and mushrooms and cook for 5 minutes. Remove from the heat, season and chill for 2 hours.

  • 2.

    Place a medallion of beef on a board and spread with some mushroom pate. Top with the other medallion, wrap in food wrap and chill for an hour.

  • 3.

    Pan fry the wrapped beef in butter and oil for 3 minutes each side and allow to rest.

  • 4.

    In the same pan, make the morel sauce. Soften the vegetables and add the morels, add the wine and reduce by ½ then add the stock and reduce by two-thirds.

  • 5.

    For the beetroot puree, boil the beetroot in boiling salted water until soft then drain and place in a bowl. Add the orange zest and blitz. Return to the pan and cook through for 3 minutes. Serve the steak on a mound of beetroot puree with a drizzle of sauce and braised cabbage and bacon on the side.

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