The South African Illustrated Cookbook by Lehla Eldridge

Author:Lehla Eldridge
Language: eng
Format: epub, pdf
ISBN: 9781432301798
Publisher: Random House Struik
Published: 2013-04-07T04:00:00+00:00

Flora’s Table Mountain Mushroom Fillet

SERVES 4–6

Preparation time: 15 minutes

Cooking time: 30 minutes

Devised by my friend Flora, this New South African dish includes mushrooms found on Table Mountain.

600–800 g fillet steak, beef or pork

1 T (15 ml) butter

sufficient mashed potato for 6 people

1 T (15 ml) balsamic vinegar

400 g green beans, topped, tailed and steamed

500 g carrots, peeled, cut into strips and steamed

SAUCE

1 T (15 ml) butter

1 onion, peeled and sliced

2 cloves garlic

4 cups (1 litre) chopped assorted mushrooms (pine rings, Boletus edulis, blushers, porcini, oyster), or a mix of button and flat mushrooms

1–2 cups (250–500 ml) red wine (Pinotage)

2 sprigs rosemary

1 t (5 ml) fresh thyme leaves

½ cube beef stock

1 t (5 ml) sugar

4 T (60 ml) cream

salt and pepper, to taste

Sear the meat in butter in a pan over a medium to high heat. Remove the meat and set it aside. To make the sauce, add a little more butter to the pan and fry the onion and garlic over a medium heat until golden. Add the mushrooms, sauté for 1 minute, then add half the wine, the rosemary and thyme. Crumble in the stock cube and sprinkle in the sugar. Lower the heat and simmer, adding more wine if the sauce looks as though it is drying out. Spread the mashed potato into a flat, ovenproof dish. Slice the fillet into discs and line them along the top of the mash. Pour the balsamic vinegar over the meat. Bake in the oven at 220 °C for ± 10 minutes.

Check the sauce; at the very end you can add cream, salt and pepper. Take the meat out of the oven and arrange the carrots and beans at either end of the dish. Pour the sauce over the meat and serve.

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