Beef Fillet with Mushroom Gratin

Beef Fillet with Mushroom Gratin

Something draws me to large hunks of meat. It’s strange really, because there are only two people who generally need to be fed in my household, and so I generally don’t need a kilo or two of solid beef in one piece to carve a meal out of. However, since the astounding success of my beef wellington recently, I’ve become somewhat enamoured with that special cut that is the beef fillet.

So, finally making progress at my Chinese butchers (they are getting better at pretending they understand me, and my pointing skills are through the roof), I bought a lovely beef fillet for next to nothing, having absolutely no idea what to do with it.

Back home and I had a vague recollection of Gordon Ramsey using beef fillet in something other than a beef wellington during the second series of his F-Word show… After a little detective work I managed to track the episode down and was rewarded with a great recipe for (hence title of post) beef fillet with mushroom gratin. According to Ramsey, beef fillet is the Rolls Royce of cuts… but from past experience, I’d rate it more like an F1 car… The ride of your life under the right conditions, but one wrong step and it all goes downhill very very quickly.

The recipe was pretty simple though… sear the fillet, top with gratin, into the oven, done. I decided to serve mine with some jerusalem artichokes I’d been hiding in the fridge, sauteed with pancetta and red onions.


  • 1 beef fillet sliced into thick round medallions
  • olive oil, salt and pepper to season
  • For the gratin

  • fresh mushrooms (field, shitake, whatever you got)
  • heavy cream (thickened, not double)
  • 1 egg yolk
  • sliced shallots
  • 1 clove garlic (squashed but not chopped)
  • chives
  • fresh grated parmesan cheese

Prepare the gratin by chopping your mushrooms in chunks and your shallots finely, and sauteeing them in olive oil and a knob of butter. Add the smashed clove of garlic for a touch of garlic which won’t over power the mushrooms… and remove it after a minute or so. Once they’ve softened up and gotten some colour, take them out of the pan and into a bowl. Then add your thickened cream, egg yolk, some more salt and pepper to taste, and the finely chopped chives. Stir it all together and it should bond quite well, so that you can put it in a pile and it won’t all fall over.

So the rest is really simple. Season the fillet pieces in a good dose of olive oil, cracked pepper and sea salt, and then pop them in a hot pan and sear them all over. This means 30 seconds to a minute on each side, depending on how thick you’ve cut your slices… mine were a couple of inches thick (oh yeah !).

Once the fillets are done, leave them in the pan and pile the mushroom gratin on top…using all your physics skills to balance as much as possible on top. Then cover your glorious little towers with plenty of grated parmesan and slide them into the oven, to cook on medium heat for 5 – 10 minutes until pink and juicy… Important note: resist all temptation to leave them in longer… Beef fillet does not have the fat content to survive being over cooked, and will turn from melt in your mouth delicious to rubber ball disastrous in a matter of minutes if left in a hot oven too long.

Beef Fillet with Mushroom Gratin & Sauteed Jerusalem Artichokes

Jerusalem artichokes are a great alternative to potatoes. They are sweet but earthy and a lovely texture. In the past I’ve made them into mash, but this time I figured i’d keep them solid. Another import thing with Jerusalem artichokes is that a lot of the flavour is in the skin. So unless absolutely necessary you should keep the skins on while you’re cooking them.

This time I using my newly sharp paring knife to slice off the knobbily gross looking bits, and then threw them into a pot of salted water to boil. When they were mostly soft, but not yet falling apart, I drained them and sliced them up into… ummm… slices.

Into a pan with butter, diced pancetta, and sliced red onion, olive oil, salt, pepper, the usual. Bring it all together over heat, and when the artichokes have coloured nicely you’re done.

Served with a 2004 Hardy’s Oomoo Shiraz that was just dandy. Bring on the whole cow next time… I’m ready.

8 thoughts on “Beef Fillet with Mushroom Gratin”

  1. That looks totally delicious. I can’t justify buying that big of a hunk of meat either. My boyfriend might enjoy a meal out of it, but he isn’t a leftovers kind of guy (much to my chagrin, mind you). Yumm!

  2. Haha I just read your response to my comment on the knives (wasn’t sure you’d read those, so am responding here). I looked it up and it’s only 1.33 or so, so it’s about $13US which isn’t bad at all. Although I guess I feel how you feel when I think about the exchange rate to the Euro, because that totally hurt when I was in Spain in May. I kept thinking about how bad it was that the US$ was so far down.

    As for the knives, I live in an apartment in Manhattan/NYC. It’s not a tiny apartment, but for some reason the person who designed the kitchen decided to give me only one drawer. Yes, that’s right, one drawer, which contains my utensils and is hugely packed enough as is. Today I went on Amazon and saw a fairly decent knife set for $70 (originally $285- ok, it’s Cuisinart, it’s not like they’re known for knives). It has the santoku knife I’ve had my eye on for a while, a sharpener, etc…. now that I think of it, what a bloody waste of money. Oh well.

  3. hey Yvo, left overs are not my cup of tea either… so well done to your boyfriend for having good taste.

    If you want some good advice on knives… don’t even bother looking at knife ‘sets’ they are a waste of space and you will not use half of them. Just get yourself a decent 8 inch chefs knife, and good paring knife… that’s all you’ll need for most stuff… and should easily fit in one drawer… or under your bed if space is a big issue.

    I have much respect for anyone who can live in a shoebox in Manhattan and not go crazy… so well done :) Oh, and nothing escapes me on this blog… so feel free to add the comments on the post they’re for… I will not miss them.

  4. hey matt, just letting you know there’s a new famous amos cookies outlet in perth. it is from united states and really popular around the world. i’ve seen many outlets in asia. its founder is considered as the the father of the gourmet cookie industry. i think u should try it matt. its located at carillon city, groundfloor near the food court. (opposite emporio shoes)

  5. Put that index finger to good use and point away!

    Looks like you didn’t need my road kill to make a great looking meal. I like the sound of melt in your mouth delicious.

    I haven’t tried Jerusalem artichokes but was told at the farmers market that you shouldn’t eat too many in one go…

  6. Hey Huey, thanks for the tip… although i’m not the worlds biggest cookie fan, I’ll see if it’s worth it’s while next time I’m in the city.

    Cin, road kill would have been so much more rustic… but I make do with what I can point at for now… And you were told lies ! all lies ! Jerusalem artichokes are pure joy… perhaps a little cloying, but worth every bite.

  7. Haha… the apartment itself isn’t tiny, which is amusing considering the kitchen’s *one* drawer. I have myself a chef’s knife and a paring knife, not sure why I wanted more, but there you have it, I’ve got more now. Ah well, if it’s completely not worth it, I’ll give them away.

    BTW, what do you do with the leftovers from such a meal then? =P

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