Friday, September 30, 2016

Trevor Howard's Fillet of Beef with Mushrooms

Trevor Howard's Fillet of Beef with Mushrooms

1 lb. fresh mushrooms
1/4 cup sweet Madeira wine
1 1/2 tsps. salt
2 tsps. basil leaves
1 small bay leaf
2-3 sprigs fresh parsley, chopped
1 carrot peeled, finely chopped
1/3 cup finely chopped onion
3 lbs. trimmed, rolled and tied fillet of beef
1/4 tsp. freshly ground black pepper
1 tbsp. salad oil

Clean and chop mushrooms. Place mushrooms in bowl and add wine, 1/2 tsp. salt, basil leaves, bay leaf, parsley, carrot and onion. Sprinkle beef with remaining tsp. salt and black pepper. In a large skillet, heat oil. Add beef and brown on all sides (about 10 minutes). Place beef on a sheet of heavy-duty aluminum foil. Fish out mushrooms with a slotted spoon and arrange on top of meat. Drain rest of vegetables and reserve wine. Brown drained vegetables in pan drippings, mix with reserved wine and pour over meat. Seal aluminum foil tightly. Place in a shallow baking pan. Bake in preheated 375 degrees F. oven 45 minutes for medium-rare (or until beef is done as desired). Thinly slice beef and serve au jus with minted peas (or asparagus spears) and small butter parslied potatoes. Serves 6.

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