Fillet of Beef Stuffed with Mushrooms


1 whole piece of fillet of beef, preferably the middle part (about 2 lb)
1 cup dry white wine
1/2 cup butter or oil
1 small glass brandy
1 bay leaf
1 pinch thyme (optional)
1 medium onion, thinly sliced
10 oz fresh mushrooms, or 1-1/2 tablespoons dried mushrooms, soaked in water, squeezed dry and sliced
mushrooms and parsley to garnish


  1. Put the beef in a bowl, add the white wine, and leave to marinate overnight.
  2. Melt in a pan half the butter, add the brandy, bay leaf, thyme, and salt to taste.
  3. Add the onion and cook slowly until golden.
  4. Add the mushrooms and continue cooking until done. Set aside.
  5. Drain the beef, reserving the marinade, and make an incision along the narrow side with a sharp knife.
  6. Stuff with the mushroom mixture, seal the two ends with 2 pieces of meat from the inside of the fillet, and tie the meat with string to keep the stuffing inside.
  7. Brown the fillet on all sides over high heat in the remaining butter or oil, baste it with some of the marinade, cover the pan, lower the heat, and continue cooking for about 40 minutes — or less, according to taste.
  8. Alternatively the fillet may be cooked in the oven. Baste with the cooking juices from time to time.
  9. Serve the steak sliced, with the cooking juices, and garnish with whole mushrooms sauteed in butter, and parsley.

Makes 4 to 6 servings.

Source: The Cook’s Book

Today’s Comic