Beef Fillet with Potato Cakes and Wild Mushroom Sauce

Gary Rhodes comes up trumps yet again with this stunning dish of tender beef fillets served with a creamy wild mushroom sauce and crisp potato cakes...
By Gary Rhodes
Beef Fillet with Potato Cakes and Wild Mushroom Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the potatoes

  • 4 thick discs peeled potatoes, (approx 7cm x 2.5cm)
  • 2 tbsp olive oil
  • plain salt
  • coarse sea salt

For the wild mushroom sauce

  • 50 g sliced dried porcini, soaked in 300ml warm water or tinned beef consomme for 20-30 minutes
  • small knob butter
  • 1 tbsp (heaped) finely chopped shallots
  • 100 g chestnut mushrooms, sliced
  • 100 g wild mushrooms, (girolles, chanterelles, oyster, trompettes)
  • 150 ml double cream
  • squeeze lemon juice
  • 1-2 tbsp madeira, or sherry (optional)
  • salt and black pepper

For the beef

  • 4 x 175 g beef steaks
  • salt and black pepper
  • olive oil
  • knob butter
  • snipped chives, to garnish


1. Preheat the oven to 200C/Gas 6.

2. For the potatoes, coat the potato with olive oil, and season with salt. Place the potatoes on a baking tray and bake for 45-50 minutes until tender and crisp golden brown. Before serving, finish each with a little coarse sea salt.

3. For the mushroom sauce, scoop the mushrooms from the soaking water, squeezing any excess juices back into the bowl; keep the mushroom-flavoured water to one side.

4. Melt the knob of butter in saucepan. Add the shallots, porcini, wild and chestnut mushrooms to the pan, frying for a couple of minutes. Pour in the reserved mushroom liquid (except the last couple of tablespoons, which can get a bit gritty).

5. Cook until reduced by half. Add the cream and return to a simmer, cooking the sauce for a few more minutes until slightly thickened.

6. Season the sauce with salt and pepper. Finish with a squeeze of lemon juice and a splash of Madeira or sherry, if using.

7. For the beef, season the steaks. Heat a frying pan with the olive oil. Once hot, cook the steaks over a high heat for 3-5 minutes on each side for a medium-rare finish - add or minus an extra minute if you prefer your steaks rare or well done.

8. Add a knob of butter to the pan and once sizzling, baste the steaks in hot butter, before removing from the pan. Rest for 1-2 minutes before serving.

9. To serve, top the potato cakes with the beef fillets. Spoon the wild mushroom cream on top and sprinkle with chopped chives to finish.

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