Beef Fillet with Mushrooms – Breckenridge Lodge

Beef Fillet with Mushrooms


  • 4 Beef fillet steaks
  • 4 Oyster mushrooms
  • 4 Brown mushrooms
  • 4 Button mushrooms
  • 4 Shiitake mushrooms
  • 1 Clove garlic
  • 50gr Butter
  • 200ml Rich gravy or Jus
  • 100 ml Red wine


  1. Heat a frying pan until hot, add 1 tbsp of cooking oil, add the steaks and brown all the sides by turning them over when they are brown. Season with salt then transfer to a tray suitable to put in the oven.

  2. Place in a preheated oven (180 degrees), for approximately 8-10 minutes, turn the steaks over after five minutes and place back in the oven.

  3. Remove from the oven to rest somewhere warm for about 10 minutes.

  4. While the steak is resting, place the frying pan back on the stove. Add the garlic, butter and mushrooms and a pinch of salt and heat until the mushrooms are cooked.

  5. Add the stock and wine and reduce until is tasty , thicken with cornflour if needed

  6. To serve, place a spoon of hot polenta in the middle of the plate, place a spoon of Ratatouille on top of the polenta.

  7. Place the steak on top of the ratatouille and spoon the mushrooms over and pour some hot sauce around and serve.

Note. You can use kumera, pumpkin or mashed potato instead of the polenta