Prep Time
Prep time: Overnight
Prep Time
Cook time: 15 minutes
Prep Time
Fillet Steak
  • 13.25 lbs fillet cut into medallions (1.5 inches thick)
  • 2 cloves fresh garlic
  • 1 small bunch fresh thyme
  • 1 fresh lemon
  • olive oil
Mushroom Sauce
  • 14 oz mushrooms of your choice, thick diced
  • 100ml fresh cream
  • 1.75 oz butter
  • 30ml brandy
  • 50ml olive oil
  • salt and pepper, to taste
Fillet Steak
  • In a wide, shallow dish, blend olive oil, freshly crushed garlic, ground black pepper, fresh thyme leaves and the juice of half a lemon.
  • Blend until the lemon and oil emulsify.
  • Place the fillet medallions in this mixture and refrigerate overnight.
  • Preheat your grill to searing hot.
  • Place the medallions on the preheated grill, season only with black pepper and coarse salt.
  • Grilling guide:
    For Rare:  8 - 10 minutes
    For Medium Rare:  10 - 12 minutes
  • Remove from heat and allow to rest for 2 minutes.
Mushroom Sauce
  • Place a thick bottomed pan on the side burner over a medium flame.
  • Melt the butter, and add 2 bruised garlic cloves and a tablespoon of fresh thyme.
  • Add the diced mushrooms and cook.
  • Remove the garlic cloves.
  • Turn up the heat and add the brandy.
  • Tilt the pan to the flame so that the brandy catches alight.
  • Once the alcohol has burnt off, and the flames have gone out, add the cream.
  • Season with salt and pepper.
Tip 01
Tip 01
Be careful not to overcook your mushrooms. They should be cooked but firm.
Tip 02
Tip 02
Ask your butcher for a full fillet and have him cut it, don't buy pre-packed medallions.
Tip 03
Tip 03
Goes better together with red wine.