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Pan-Seared Beef Fillet with Creamy Mushroom Sauce, Potato Gratin & Broccolini

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Pan-Seared Beef Fillet with Creamy Mushroom Sauce, Potato Gratin & Broccolini

Elegant, rich, and balanced — this is a classic fine-dining plate done at home.

Equipment

  • Cast-iron pan or heavy frying pan
  • Saucepan or ovenproof dish (for gratin)
  • Sharp knife
  • Cutting board
  • Tongs
  • whisk
  • Oven
  • Aluminium foil

Ingredients

  • 2 beef fillet steaks (180–220 g each)
  • Salt (preferably flaky sea salt)
  • Freshly cracked black pepper
  • 1 tbsp olive oil
  • 1 tbsp Butter
  • 1 sprig fresh thyme or rosemary
  • 1 garlic clove, lightly crushed
  • 150 g mushrooms (button or brown), sliced
  • 1 small shallot or onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ cup fresh cream
  • ¼ cup beef stock
  • 1 tsp Dijon mustard
  • Salt & black pepper to taste
  • Optional: splash of white wine or brandy
  • 2 medium potatoes, thinly sliced
  • ½ cup fresh cream
  • ½ tsp garlic powder or 1 small garlic clove, grated
  • Salt & white pepper
  • Optional: grated Parmesan or Gruyère
  • 1 bunch broccolini (or tenderstem broccoli)
  • Olive oil
  • salt

Instructions

  • Prepare the Potato Gratin

    Preheat oven to 180°C.
    Butter a small ovenproof dish.
    Layer sliced potatoes neatly, seasoning each layer with salt, pepper, and a little garlic.
    Pour cream over until just covered.
    Sprinkle with cheese if using.
    Cover with foil and bake for 35–40 minutes.
    Remove foil and bake another 10–15 minutes until golden and tender.

  • Cook the Beef Fillet

    Remove fillets from fridge 20 minutes before cooking.
    Pat dry and season generously with salt and pepper.
    Heat pan over high heat with olive oil.
    Add fillets and sear 2–3 minutes per side.
    Add butter, garlic, and thyme.
    Baste continuously for 1–2 minutes.
    Remove and rest for 5 minutes (crucial).

  • Make the Mushroom Sauce

    In the same pan, lower heat to medium.
    Add butter, mushrooms, and cook until golden.
    Add shallots and garlic; cook until soft.
    Deglaze with wine or stock.
    Stir in cream and Dijon mustard.
    Simmer gently until thick and glossy.
    Season to taste.

  • Cook the Greens

    Heat a pan over medium-high heat.
    Add broccolini with a drizzle of olive oil.
    Cook until bright green and lightly charred.
    Season with salt.

  • Plate & Serve

    Slice beef fillet thickly.
    Spoon mushroom sauce generously over the steak.
    Add a portion of potato gratin.
    Finish with broccolini on the side.
    Optional: garnish with chopped chives or thyme.

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