Seared Beef Fillet with Mushroom Pate and Morel Sauce

Indulge in memorable rich flavours and make Ed Baine's inspirational beef fillet dish, layered with herby mushroom pâté
By Ed Baines
Seared Beef Fillet with Mushroom Pate and Morel Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 30 minutes plus chilling
  • Effort: medium


For the mushroom pâté

  • 50 g butter
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 sprigs thyme, leaves removed, chopped (reserve the stalk)
  • 200 g wild mushrooms, finely chopped
  • salt and black pepper

For the beetroot purée

  • 2 small beetroot, chopped
  • 1 orange, grated zest

For the beef

  • 2 x 250 g fillet beef steaks, medallions
  • 2 tsp butter
  • 1 tbsp vegetable oil

For the morel sauce

  • 2 shallots, finely chopped
  • 1 sticks celery, finely chopped
  • 1 small carrot, finely chopped
  • 25 g morel mushrooms
  • 75 ml red wine
  • 300 ml beef or veal stock

To serve

  • braised cabbage
  • crisp-friedstreaky bacon


1. For the mushroom pâté; melt the butter and soften the shallots and garlic for a minute. Add the thyme leaves and mushrooms, and continue cooking for 5 minutes, until most of the liquid has evaporated. Remove the pan from the heat, season the pâté and chill for 2 hours.

2. Place the 2 beef fillet 'medallions' on a board and spread 1 fillet with the mushroom pâté. Top with the other medallion, and tightly wrap the layered steak in food-grade plastic wrap. This helps set the fillet in shape. Chill for an hour.

3. For the beetroot puree, cook the whole beetroot in boiling salted water until soft - about 40 minutes. Drain, peel and transfer to a bowl. Add the orange zest and puree with a stick blender or in a food processor. Leave on one side.

3. Melt the butter in a frying pan with the oil, and fry the steak 'sandwich' for 3 minutes each side for a rare steak. Cook for longer if you prefer meat to be well done. Leave in a warm place for 10 minutes while you make the sauce.

4. For the morel sauce, soften the shallots, celery and carrot for 2-3 minutes on a low heat. Add the reserved thyme stem, the morels and the wine. Bring the sauce to boil and reduce by half. Pour in the stock and continue cooking down over a high heat, until reduced by two thirds.

5. Warm through the beetroot puree and divide between 2 plates. Halve the steak and arrange on top of the beetroot. Drizzle over the sauce and accompany with braised cabbage and crisp-fried bacon rashers.

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