I had a bit of beef fillet left over from the beef wellington, so I gave my Mum a ring for some inspiration. She suggested that I did a stroganoff, which traditionally uses fillet steak.
For me, one of the nicest parts of eating beef fillet though, is feeling and tasting the tender, pink centre of the meat – it seems like a bit of a waste for it to be swallowed up in a thick sauce.
This recipe takes inspiration from a stroganoff sauce with the perfectly cooked slithers of beef arranged on top. This way you get the best of both worlds – the flavours from the sauce, and the beautifully pink steak.
2 tablespoons double cream
2 tablespoons crème fraiche
2 tablespoons horseradish
200g fresh spinach
100g chestnut mushrooms
300g beef fillet
Start off by cooking the meat.
Lightly coat the beef in oil and put it in a hot pan. Once all the sides have been seared, pop the beef in the oven at 180°c for around 5 minutes to get a nice, rare steak.
What’s important to remember is that the beef carries on cooking even when it’s resting. Always lean towards slightly rarer meat, because by the time you’ve prepared the sauce, it’ll have cooked a little more.
For the sauce, start by cutting up the mushrooms quite small and cook them in a saucepan with a little bit of butter. Add the cream, crème fraiche and horse radish. Let the mixture summer for a couple of minutes, and then add the spinach and keep stirring until it has all wilted.
Spoon the creamed spinach onto a warm plate, and then arrange layers of the beef on top. Enjoy!