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.
Why This Recipe Works
Beef fillet is naturally tender and mild in flavour, so the creamy mushroom sauce adds depth without overpowering it.
Fillet of beef is quick to cook and easy to carve, making it perfect for entertaining.
Searing the meat forms a flavourful crust, while the short oven roast keeps it perfectly medium rare.
The sauce uses a mix of mushrooms, thyme, porcini stock and brandy for richness, and the cream pulls it all together.
Tips and Substitutions
- For this recipe, I have chosen the thickest centre-cut of the fillet to allow for even cooking. You can ask your butcher to cut it to your preferred size.
- Swap brandy for Marsala (if available); otherwise, use white wine, or omit it entirely if preferred.
- Use a mix of mushrooms for added depth. Shiitake and portobello are excellent.
- You can make the sauce in advance and reheat it just before serving.
- Dijon mustard adds a subtle tang and helps build a crust on the beef.
Serving Suggestions
Serve the fillet sliced with the mushroom sauce spooned generously over the top. It pairs well with:
Wine pairing for roast fillet of beef
Meerlust Rubicon is an iconic South African wine and the oldest Bordeaux-style blend, first produced in 1980. Known for its elegance, structure, and ageing potential. With layers of dark fruit, subtle spice, and fine tannins, it pairs beautifully with richly flavoured dishes like this roast fillet of beef and creamy mushroom sauce. The wine’s depth complements the savoury umami of the mushrooms and the luxurious texture of the sauce, making it a perfect match for this classic dish.
Roast Fillet
- 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
Creamy Mushroom Sauce
- 60 grams salted butter
- 500 grams mushrooms thinly sliced (you can use any mushroom you like or a mix of exotic mushrooms)
- 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
Cooking the Fillet
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Preheat the oven to 180°C (350°F).
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Rub a little olive oil all over the beef fillet, then season well with salt and pepper. Heat a heavy-based or cast-iron pan over medium-high heat. Sear the fillet on all four sides for about 1½ to 2 minutes per side until a golden crust forms. Sear the ends briefly.
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Transfer the fillet to an ovenproof tray or leave it in the same pan if oven-safe. Place a few sprigs of thyme underneath (if using) and brush the Dijon mustard over the top.
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Roast for 10–15 minutes for rare to medium rare. Use a meat thermometer for precision: (18 – 20 minutes for medium)
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Rare: 50–52°C (122–125°F)
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Medium Rare: 55–57°C (130–135°F)
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Medium: 60–63°C (140–145°F)
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Well Done: 70°C (160°F) and above
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Remove the beef and cover loosely with foil. Rest for 8–10 minutes before slicing.
How to Make the Creamy Mushroom Sauce
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While the beef roasts, make the sauce.
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Melt the butter in a large skillet and sauté the mushrooms for 4–5 minutes until softened. Add the thyme and garlic and cook for another 2–3 minutes.
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Pour in the porcini stock and let it reduce by about one-third. Add the brandy and carefully flambe (tilt the pan toward the flame) or let it simmer briefly to cook off the alcohol.
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Add the cream and simmer for 2–3 minutes until slightly thickened. Season with salt and pepper. The sauce can be made ahead and reheated.
Storage Instructions
Store leftover fillet and mushroom sauce in separate airtight containers in the fridge for up to 5 days. Reheat gently in a pan over low heat until warmed through. Do not boil the sauce once the cream has been added or it may split.
Other steak recipes
Pan-seared butter-basted rib-eye steak
Classic roast beef with Yorkshire pudding
*This post is proudly sponsored by Meerlust Estate.
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