Beef Fillet in Red Wine and Mushroom Sauce – Dairy-free version
Beef fillet, crisp outside and tender inside, in a red wine and mushroom sauce – a restaurant dish at home for special occasions. Dairy-free version: Canola oil.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Rub the olive oil over both sides of the fillet and sprinkle generously with the salt and black pepper.
3
Heat a heavy pan over high heat.
⚙ Greased Flat PanStoveFrying pan
4
Sear the fillet 2 minutes per side, transfer the pan to the oven and roast 12 minutes, to medium doneness.
StoveOvenFrying pan
5
Transfer the fillet to a board and let rest 10 minutes. Meanwhile, fry the shallot and garlic in the same pan until fragrant.
StoveCutting board
6
Add the mushrooms and thyme and fry 5 minutes, until the mushrooms soften.
Stove
7
Pour the wine and stock into the pan, scrape up the browned bits from the bottom and cook until the liquid reduces by half.
Stove
8
Lower the heat and stir in the canola oil, until the sauce is glossy.
Stove
9
Slice the fillet against the grain.
KnifeCutting board
10
Pour the sauce generously over the top and serve.
423calories
31 gprotein
5 gcarbs
28 gfat
● protein 31%● carbs 5%● fat 64%
Per serving (310 g), of 4 servings
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Shallot: measured in pieces: one ≈ 20 g · 72 kcal per 100 g · More about Shallot →
Red wine: measured in cup in this recipe: 1 cup = 240 g · 85 kcal per 100 g · More about Red wine →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
