Roast Fillet of Beef with Creamy Mushroom Sauce

A roast fillet of beef is one of the most impressive dishes you can serve, and it doesn’t need to be complicated. This recipe keeps things classic and simple, using high-quality ingredients and a rich, creamy mushroom sauce with brandy and thyme to bring it all together. It’s the kind of dish that works beautifully for a Sunday lunch, a special occasion, or even a low-stress dinner party. The fillet cooks quickly and is best served pink and juicy, thinly sliced with that gorgeous sauce spooned over the top.

A fillet of beef is the leanest and most tender cut of meat, but it does need a sauce. I think a mushroom sauce is the best accompaniment to it.

• 700-800 grams of beef fillet The centre thick cut
• Olive oil to lightly coat
• Salt and freshly ground black pepper
• 2 tsp Dijon mustard
• A few sprigs of thyme optional

• 60 grams salted butter
• 500 grams mushrooms thinly sliced
• 1 Tbsp fresh thyme roughly chopped
• 1 Tbsp crushed garlic 3–4 cloves
• 2 tsp porcini stock powder or ½ porcini stock cube dissolved in ¾ cup boiling water
• 3 –4 Tbsp brandy
• 1 cup cream single or whipping
• Salt and black pepper to taste