Beef fillet with a gratin of mushroom

Christmas Eve dinner was easy last year. Easy or I should say easier because I only prepared a 3-meal course rather than the usual 5. This is what we had for the 2nd course (main).

I was lucky enough to have found a 4-piece pack of beautiful Argentine beef for this Gordon Ramsey recipe. Got it from his ‘Secrets’ book p. 73. By the way, this book has got star awards from users (see

Both my husband and I aren’t really fond of steaks. But I’ll surely prepare this recipe again because it’s just glorious! So far, Gordon Ramsey hasn’t let me down…4 stars to you Gordon ;)

What you need: serves 4

*original ingredients and my alteration, see *Notes*

  • 1 shallot, finely chopped
  • 1 garlic clove, crushed (I used a young Chinese garlic head)
  • 4 tbsp olive oil
  • 100 g wildmushrooms (such as ceps, girolles, blewits, morels) trimmed and finely chopped. *Note: I was able to find only girolles that day and it was perfectly fine even if you use one sort of mushroom)
  • 100 g chestnut mushroom, chopped (did not use)
  • 2 tbsp white wine. * Note: I used Alsace Pinot *
  • 1 tbsp each finely chopped parsley, chervil and chives *Note: this was sans chives, local grocer ran out*
  • 4 tbsp double cream’1 large egg yolk
  • 4 fillet steaks, about 180g each/4 cm high *Note: my steaks were irregular in shape, so don’t panic*
  • 2 tbsp freshly grated Parmesan cheese
  • sea salt and ground black pepper


  1. Prepare the topping ahead. Gently saute shallot and garlic in 1 tbsp oilive oil for about 5 minutes until nicely softened.
  2. Add a further 2 tbsp olive oil and saute the mushrooms (in my case mushrooM) over a high heat stirring frequently, for abt. 7 minutes until cooked. Add the wine and cook until it has reduced away. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any excess remaining liquid. Transfer the mushroom to a bowl, season and mix in the herbs. Allow to cool.
  3. Whip the cream until softhly stiff, then fold into the mushroom along with the egg yolk. Cover and chill.
  4. Brush the steaks with the remaining tbsp of oilve oil and season them. Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to sear all over. Remove from the pan, season and allow to cool.
  5. When ready to serve, heat the oven to 220C, Gas 7. Place the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with Parmesan cheese. Cook, uncovered, for about 5-7 minutes until the topping is bubbling and golden. Serve as soon as possible, with roasted or sauteed potatoes and salad.

I served this with this brown crispy potatoes and my husband’s request of spiced red cabbage. The latter was just an extra.

Before serving I topped it with the remaining mushroom mixture. Eet Smakelijk!

2 thoughts on “Beef fillet with a gratin of mushroom

  1. ces

    titaT! maski na bumabaligtad pa rin ang sikmura ko[been tummy sicck for 2 days now], this looks so enticing! love your new layout too! something that i should also put in my to do list! WP upgrade and change theme:( soon!


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