- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 tbsp extra virgin olive oil
- 1 fillet steak, about 2.5cm thick
- pinch of chopped mixed herbs, such as thyme, flat-leafed parsley and marjoram
- pinch of rosemary, finely chopped
- 1 small red chilli, deseeded and finely chopped
- large handful of porcini, sliced
- dashes of dry white wine, preferably Sauvignon
- 150 ml beef stock, preferably home-made
- salt, and freshly ground black pepper
1. Preheat the oven to 190°C/gas 5.
2. Heat half the oil in a small heavy-based frying pan over high heat.
3. Season the meat with salt and pepper and place in the pan. Fry for about 2 minutes on each side.
4. Transfer the fillet to a small roasting tray. Sprinkle with the mixed herbs and rosemary. Roast in the oven for 4 minutes.
5. To prepare the sauce, heat the remaining oil over medium-low heat. Add the garlic and chilli and gently fry for a few seconds until the garlic is just beginning to colour.
6. Add the mushrooms, raise the heat a little and fry for 2 minutes until soft.
7. Sprinkle with white wine and cook until evaporated. Add the beef stock and season well.
8. Remove the steak from the oven and serve with the sauce poured over.
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