Fillet of Beef, Mushroom & Blue Cheese Cream Sauce

Andrew Phelan - Matt O’ Keeffe & Edward Hayden


Fillet of beef is a really indulgent option and people often wonder what the best way to cook it actually is. Here we attempt to demystify a very delicious dinner party favourite.

  •  1lb/450g Fillet of beef (4 steaks)

 Wild Mushroom Cream Sauce:

  • 7oz/200g mixed wild mushrooms
  • 2 shallots-thinly sliced
  • 2 cloves of garlic-crushed
  • 7floz/200ml pouring cream
  • 7floz/200ml beef stock
  • ½ measure of whiskey
  • 1 tablespoon snipped chives
  • 3oz/75g blue cheese


 Heat a pan until smoking hot. Brush with a little oil.

Place the medallions of beef on the pan. Cook for about 2-3 minutes each side-depending on how you like your beef cooked.

(Bear in mind that they will cook quickly as they are quite thin)

Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.

Meanwhile quickly make up the sauce.

Heat a deep based pan with a little butter and then add the crushed garlic, sliced shallots and mixed wild mushrooms. Cook gently until they are all softened down.

Next add in the whiskey and allow that to bubble up a little.

Next pour in the cream and the beef stock and allow the entire mixture to come to the boil. Crumble in the blue cheese and this will thicken the sauce for you.

Continue to simmer for approximately 5-10 minutes and then season as required.

Scatter in the snipped chives.

Serve immediately with the pan seared fillet of beef.

Suitable Accompaniments:

Sometimes I like to serve this dish with some creamy mashed potatoes and some sautéed spinach.