Fillet of Beef with Mustard & Mushrooms

Fillet of Beef with Mustard & Mushrooms

Fillet of Beef with Mustard & Mushrooms

Cook Time
35 Minutes
Fillet of beef with Mustard & mushrooms makes this a perfect Valentines feast just for two.
  • 2 x 225 gram (8 ounce) beef fillets

  • 300 millilitre (1/2 pint) Italian red wine

  • 2 tablespoons Italian Herb Mix

  • 450 gram (1 pound) baby potatoes

  • 4 tablespoons olive oil

  • Knob of butter

  • 225 gram (8 ounce) button mushrooms

  • 1 tablespoons Garlic Cooking Paste

  • 1 tablespoons wholegrain mustard

  • 300 millilitre (1/2 pint) double cream

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Marinate the beef with the wine and Schwartz Italian Herb Seasoning for 1 hour. After 30 minutes, pre-heat the oven to 200°C, 400°F, Gas Mark 6. Boil the potatoes for 10 minutes. Drain and cut into thick chunks. Heat 2 tbs of the oil in a roasting tin and add the potatoes. Season well and roast for 20 minutes, turning occasionally.
  • 2 Meanwhile, melt the butter with the remaining oil in a frying pan. Lift the beef out of the mariande and sear on all sides for 5-8 minutes. Transfer the meat to the oven to keep hot.
  • 3 Add the mushrooms to the hot frying pan and stir well. Add the Garlic and 4 tbs of the marinade (discard the remaining marinade). Cook for 5 minutes, stir in the mustard and cream. Season and simmer until thickened. Place the beef on plates and spoon the mushroom sauce over. Serve with the potatoes and some steamed peas. Garnish with flat leaf parsley and serve to your Valentine with love.