Fillet of Beef with Wild Mushroom Gratin

Recipe By: Gordon Ramsay
Serving Size: 6

1 shallot, finely chopped
1 garlic clove, crushed
4 Tbsp olive oil
100 gram (4 oz) wild mushrooms, such as ceps, girolles, blewits, morels), sliced
if large
100 gram (4 oz) chestnut mushrooms, sliced
2 Tbsp white wine
1 Tbsp fresh parsley, roughly chopped
1 Tbsp chervil, roughly chopped (plus leaves to garnish)
1 Tbsp chives, roughly chopped
900 grams (2 lb) Beef Tenderloin, about 6 cm/2-1/2 in diameter
4 Tbsp double cream
1 egg yolk
2 Tbsp Parmesan Cheese, freshly grated

The day befo saute the shallot and garlic in 1 tablespoon of the oil for
about 5 minutes until softened. Add a further 2 tablespoons of oil and saute
the mushrooms over a high heat for about 7 minutes, stirring frequently,
until browned and cooked. Pour in the wine and cook for 4-5 minutes until it
evaporates right down. The mixture should be quite dry (if it's not, drain
it in a sieve). Tip it into a bowl, season, mix in the herbs, then leave to
cool.
Trim the beef to a neat roll. Brush the remaining tablespoon of oil all over
the beef and season. Heat a large non-stick frying pan until you can feel a
strong heat rising from it. Sear the beef for 10-12 minutes, rolling it to
cook all the way round the outside. If you like well-cooked beef, allow
another 5 minutes cooking, but I strongly suggest serving it medium rare.
Leave to cool.
Whip the cream in a separate bowl until softly stiff, then fold it into the
cooled mushrooms along with the egg yolk. Cover and chill in the fridge
overnight. Wrap the ceded meat in cling film and chill overnight too.
The next day: preheat the oven to 220C/Gas 7/fan oven 200C. Cut the fillet
into six even-sized portions and place in a lightly greased, shallow
ovenproof dish. Season. Pile the mushroom mixture loosely on top of each
steak and top each one with a little parmesan. Cook, uncovered, for 12
minutes until the topping is bubbling and golden. Serve immediately and
garnish with chervil.

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