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🍽️ Beef fillet roast with mushroom filling

432 kcal · 30 min · 4 servings

Beef fillet roast with mushroom filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the shiitake mushrooms and oyster mushrooms with a brush or kitchen paper. Cut off the tough stem ends and dice the mushrooms finely.
  2. 2. Peel the onion and cut it into fine cubes as well.
  3. 3. Heat 2 tablespoons of oil in a pan. Fry the mushrooms and onion cubes in it. Wash the thyme, shake it dry, pluck off the leaves, chop them, and add them to the pan.
  4. 4. Season the mixture with salt and pepper. Cook it over medium heat while stirring until all the liquid has evaporated. Let the filling cool down and then knead it together with the veal mince.
  5. 5. Rinse the beef fillet and pat it dry. Cut about 3 centimeters deep lengthwise on the top side to create a pocket.
  6. 6. Fill the mushroom and mince mixture into the pocket using a piping bag.
  7. 7. Close the opening with toothpicks. Wrap the fillet tightly with kitchen twine. Season the outside with salt and pepper.
  8. 8. Heat 1 tablespoon of oil in a pan and sear the fillet on all sides. Place it in a small baking dish. Cook it in the preheated oven at 100 degrees Celsius (convection not recommended, gas level 1) on the middle rack for about 1 hour and 15 minutes.
  9. 9. In the meantime, peel the shallots and cut them into fine strips.
  10. 10. Heat the remaining oil in a non-stick pan. Fry the shallots until golden brown.
  11. 11. Add the maple syrup to the pan and caramelize the shallots briefly. Deglaze with vinegar and Madeira. Add star anise and veal stock. Simmer everything uncovered over medium heat for 20 minutes. Season the sauce with salt and pepper at the end.
  12. 12. Remove the beef fillet from the oven. Remove the twine and toothpicks. Wrap the meat in aluminum foil and let it rest for 5 minutes. Slice it and serve with the sauce.

Nutrition per serving