John Myers
Ingredients for 6 servings:
- 1 handful of porcini mushrooms, dried, sliced
- 1 handful of chanterelles, dried
- 3 tbsp porcini mushrooms, dried, chopped
- 1 liter wild mushroom stock
- 500 ml dry white wine
- 400 ml cream
- 250 ml milk
- 4 egg yolks
- 2 onions
- salt and pepper
- Fat, for frying, e.g. Palmin
- 1 ½ kg beef fillet(s), in one piece
- 2 sprigs rosemary
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours
a festive dish
Remove any tendons and fat from the beef fillet. Cut off the tip of the fillet (you can use this to make carpaccio, for example). Trim the end of the fillet slightly to shape the fillet. Sear the fillet all over. Then lightly pepper (do not salt) and place on a wire rack with a drip tray. Cook gently in the oven at 100°C (without fan) for about 2.5 hours. If you have a meat thermometer: the meat will still be slightly pink at an internal temperature of 60°C. For the sauce, marinate the sliced porcini mushrooms the night before in about 250 ml of white wine and let them soak. Marinate the chanterelles in 250 ml of milk and let them soak (always use milk for chanterelles, otherwise they can become bitter). Finely chop the onions and sauté them in a little fat. Add the chopped porcini mushrooms, fry briefly, and then pour in 500 ml of mushroom stock. Simmer for about 30 minutes, then puree with a hand blender. Drain the porcini mushrooms and chanterelles from the previous day and let them drain. (You won’t need the liquid anymore.) Add them to the pureed sauce, pour in the remaining 500 ml of stock, and simmer for another 30 minutes, stirring occasionally. Whisk the cream with the egg yolk. Pour the remaining wine (250 ml) into the sauce, bring to a boil briefly, and then reduce the heat to low. Stir in the cream and egg yolk mixture and heat again. The sauce shouldn’t boil. Season with salt and pepper. If you like, you can thicken the sauce slightly, but I don’t think it’s necessary. When the fillet is ready, serve with the sauce. Duchess potatoes and broccoli with buttered almonds go well with it.
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