Beef Fillet With Red Wine & Mushroom Sauce

Published 1st January, 2019

Cuisine: Australian   Serves: 2

Preparation: 35 Mins   Cooking: 10 Mins


  • 2 x 200 gm Barossa Fine Foods MSA Graded Beef Fillet Steaks
  • Sea Salt
  • Black Pepper
  • 1 tbls Olive Oil
  • 300 gm Swiss Brown Mushrooms, sliced
  • 100 gm Butter
  • 2 Cloves Garlic, minced
  • 1 Cup Red Wine
  • 1 ½ Cups Beef Stock
  • 2 Parsnips
  • Sage Leaves
  • Oil for frying


  1. For the mushroom sauce, in a heavy based fry pan over a medium heat, melt the butter & add the mushrooms and garlic.
  2. Sauté the mushrooms until they are golden brown. Pour the red wine and beef stock into the pan, stir and reduce heat to a simmer.
  3. Allow to simmer until the sauce is reduced by half, season with sea salt & black pepper.
  4. Peel & slice the parsnips very thinly lengths ways, fry in hot oil for a few minutes until golden brown, drain on paper towel.
  5. Fry the sage leaves in the oil in small batches for a couple of seconds, drain on paper towel and set aside.
  6. Brush the steaks with oil & sprinkle with sea salt and pepper. Preheat a char grill, BBQ or heavy based pan to vey hot.
  7. Cook the steaks for 3-4 minutes on each side, allow to rest for five minutes.
  8. Serve the steaks with the red wine & mushroom sauce, parsnip chips and garnish with the fried sage.