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Sage stuffed fillet of beef with truffled wild mushrooms and sautéed potatoes Recipe

Tender fillet steaks cooked with sage and served with a medley of truffled wild mushrooms and sautéed potatoes.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
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  • Beef fillet : 150 g
  • Sage : 0.5 bunch
  • Shallot(s) : 2 whole
  • Fresh mixed wild mushroom(s) : 500 g
  • Flat leaf parsley : 0.5 bunch
  • Garlic clove(s) : 2 bulb
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 30 ml
  • New potato(es) : 500 g
  • White truffle oil : 5 ml
  • ETAPE 1

    Preheat the oven to 220'C.

  • ETAPE 2

    Finely dice the garlic and chop the flat parsley. Use a sharp knife to make incisions in the beef . Insert the sage into the incisions and then season the meat with salt.

  • ETAPE 3

    Heat a frying pan and add a little olive oil. Colour both sides of the fillets and then remove from the pan. Allow to rest for at least 5 minutes before placing in the oven and cook for 5 to 8 minutes depending on the thickness of the steak.

  • ETAPE 4

    Wash all of the mushrooms and trim if necessary. Heat a pan, add olive oil and cook the mushrooms in batches making sure not to overcrowd the pan. Make sure they are a nice golden brown colour. Seaason with salt and pepper each time you add a batch. Finish with the garlic, chopped parsley and then gently stir in the truffle oil.

  • ETAPE 5

    For the sauteed potatoes: place the potatoes in a pan of cold, salted water. Bring to the boil and cook until the potatoes are tender. Heat a frying pan and add a little olive oil. Add the potatoes to the pan and then add a little butter. Season with salt and pepper and cook until golden brown.

  • ETAPE 6

    Serve the fillet steaks with the truffled mushrooms and the sauteed potatoes.

Chef's tip

«Vary the mushrooms according to taste, season and availability.»

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