Beef Fillet with Mushroom Cream Sauce

Preparation

1. In a large, heavy frying pan heat 2 tbsp of the butter with 1 tbsp of the oil. Fry the mushrooms for about 5 to 6 minutes until soft and most of the liquid has evaporated.
2. Add the onion and fry for 3 minutes, then add the garlic and thyme with a small pinch of salt and pepper and fry, stirring, for 2 minutes until fragrant. Transfer the mushrooms to a plate and wipe out the pan.
3. Pat the steaks dry and season all over with the remaining salt and pepper. In the pan, heat the remaining butter with the remaining oil until the butter stops foaming.
4. Add the steaks and fry for 3 to 5 minutes per side for rare to medium-rare (5 to 6 minutes for medium), turning once. If the crust darkens too quickly, reduce the heat a little. Put them on the plate with the mushrooms.
5. Pour the red wine into the pan, reduce by half (about 3 minutes), scraping up the sediment. Add the stock and boil for 5 to 7 minutes until about 150 ml remains.
6. Add the cream and simmer for about 2 minutes until the sauce thickens slightly. Return the steaks and mushrooms to the pan, warm through briefly in the sauce, season with salt and pepper and serve immediately.

Drink with it

• Red wine · excellent match

  Pinot Noir from Burgundy or Merlot from the Right Bank of Bordeaux

  Velvety tannins and earthy notes carry the mushrooms and cream without overpowering the lean fillet; the Merlot in the sauce finds itself again in the glass.

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• White wine · good match

  Oak-aged Chardonnay, e.g. from Burgundy

  A creamy texture and nutty notes pick up the mushrooms, butter and cream.

• Dark beer · good match

  Dark lager or Märzen

  Malty, roasted notes support the seared crust of the fillet and mushrooms.

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