Ingredients
Beef
2 kg whole eye fillet / Tenderloin
2 tbsp olive oil
2 tsp Dijon mustard
1 tbs butter
Salt and pepper
Mushroom sauce
2 tbsp butter
1 tbsp olive oil
600 g mixed mushrooms (Swiss, brown, button or field) sliced
2 cloves garlic, finely chopped
2 tbsp brandy
¾ cup beef stock
½ cup thickened cream
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2 tsp butter, to finish
Salt and pepper
Method
Prepare the beef
Fold the tail end under and shape into a neat log for even thickness. Tie the fillet every 4cm with kitchen twine to hold its shape.
Place on a rack over a tray and refrigerate uncovered overnight (8-12 hours) to air dry the surface for a rich, even crust. Remove from the fridge 1 hour before cooking to allow it to come to room temperature. If any moisture forms before cooking, pat the surface lightly with paper towel.
Rub with olive oil, Dijon mustard, salt and pepper. Insert a thermometer into the thickest part before cooking.
Sear the fillet BBQ method
Preheat the BBQ to 220c with direct and indirect zones. Place the fillet over direct heat and sear for 8 minutes total, turning every 2 minutes. Move to indirect heat, close the lid and cook until the internal temperature reaches 52c for medium rare.
Pan method
Heat a large heavy pan over medium high heat. Add 2 tbs olive oil and 1 tbsp butter, then sear the fillet for 8 minutes total, turning every 2 minutes. Transfer the fillet to a tray and place in an 180c oven.
Cook for 15-18 minutes, or until the internal temperature reaches 52c for medium rare. Remove the beef and rest on a board, loosely covered with foil.
Make the sauce
Return the same pan (with all its juices and browned bits) to the stove to make the mushroom sauce. If using the BBQ, heat a clean pan instead.
Add 1 tbsp olive oil and 2 tbsp butter, then add the mushrooms. Cook for 8 minutes, stirring occasionally, until their liquid has evaporated and they are golden brown. Add garlic and thyme and cook for 1 minute. Pour in brandy and cook for 30 seconds. Add beef stock, Worcestershire and Dijon, simmer for 7 minutes or until reduce by half.
Stir in the cream and cook for 5 minutes until thick and glossy. Season with salt and pepper, then swirl through 2 tsp butter of the heat.
Serve
Remove and discard the kitchen twine before slicing. Slice the fillet into thick, even pieces across the grain.
Spoon the mushroom sauce generously over the beef and serve immediately.
Serving suggestion
Pair with buttery mashed potatoes and a simple green salad.
