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Beef Fillet with Mushroom Duxelles

Beef Fillet with Mushroom Duxelles

The flavour of the duxelles complements the beef so well.

Ready in: 1 hour 40 minutes

Serves: 10

Complexity: very-easy

kcal: 422

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Ingredients

1 beef eye fillet, 2-2.5 kg
1 tsp SIDS GARLIC SAUCE
1 tsp SIDS CRAZY SALT
2 tbsp butter
2 tbsp rice bran oil
1 onion, minced
6 Portobello mushrooms, fine chopped
2 tbsp chopped thyme leaves
SIDS SALT & PEPPER to taste
10 slices streaky bacon, rind removed

Directions

Preheat oven to 200°C. Remove surplus fat and sinew from the beef then rub in SIDS GARLIC SAUCE and sprinkle with SIDS CRAZY SALT.
Melt butter and oil in a heavy-based frypan. Add onion and sauté. Add mushrooms and thyme then stir over a low heat until the mixture softens and reduces. Continue to cook for 3-5 minutes until the mushrooms start to dry out. Season with SIDS SALT & PEPPER to taste and set aside to cool.
Spread the cooled mushroom mixture evenly over the top of the meat then cover completely with bacon slices, tucking them under to hold the mushrooms in place.
Place the meat in a roasting dish then cook in the oven for 35-45 minutes.
Remove from oven and allow to rest for 15 minutes, so the flavours and juices are re-absorbed before carving.
HISTORY: Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots and herbs such as thyme, parsley and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart. Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will be much stronger flavoured than that made with white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry fillings. According to Auguste Escoffier, the mushrooms were dehydrated in order to enhance flavour and minimize water content. When fresh mushrooms are cooked, they let off enormous amounts of vapor in relation to their size. Fresh mushrooms used as stuffings or pastry fillings could therefore build up pressure inside the dish or pastry, causing it to crack or even explode.