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Fillet Steak with Mushroom Sauce

Prep Time: Overnight

Cooking Times: 15 minutes

Difficulty: Intermediate

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


Fillet Steak

  • 1.5 kg fillet cut into medallions (4cm thick)
  • 2 x cloves fresh Garlic
  • 1 x small bunch fresh Thyme
  • 1 x fresh Lemon
  • Olive Oil 

Mushroom Sauce

  • 400g Mushrooms of your choice - thick diced
  • 100ml fresh Cream
  • 50g Butter
  • 30ml Brandy
  • 50ml Olive oil 
  • Salt and Pepper to taste
Be careful not to overcook your mushrooms. They should be cooked but firm
Ask your butcher for a full fillet and have him cut it, don't buy pre-packed medallions
Goes better together with red wine