Hospitality Academy

Beef Filet filled with Mushrooms

Beef Filet filled with Mushrooms

Total: 2 hrs 20 mins

Valeur nutritionnelle / personne :

Calories: 647kcal
Fat: 35g
Carbohydrates: 26g
Protein: 50g

  • Sans gluten

Beef Filet filled with Mushrooms


Total: 2 hrs 20mins

Valeur nutritionnelle / personne :

Calories: 647 kcal
Fat: 35g
Carbohydrates: 26g
Protein: 50g

Beef Filet filled with Mushrooms

A beef filet filled with mushrooms is a go to classic that will never get old. This simple recipe will make you a perfect wife/husband not only for your significant other, but also for their friends and family. It is a simple dish that tastes and looks like a Michelin starred chef has just prepared it, and that Michelin starred Doppelganger could be you!
Lynn (big pic)

Lara Remeau

Nationalité: Dutch – Tanzanian
Profession Sous-chef
Plat préféré: Stamppot with kale, pork and potatoes    Prix: Global Chef Challenge participant

Temps total

2 hrs 20 mins

Temps actif

50 minutes


4 portions

Calories / Portion

647 kcal

  • 800g beef fillet
  • 200g mixed mushrooms
  • 2 small onions
  • 1 garlic clove
  • 1 spring sage
  • 2tbsp olive oil
  • 4tbsp cognac
  • 2tsp salt
  • a little pepper
  • 400g potatoes
  • 300g celery
  • 2 pears
  • 50g de beurre
  • 2dl single cream (for sauces)
  • 1
    Preparing the fillet:
    Take the meat out of the fridge approx. 1 hours before. Preheat oven to 80 degrees and heat up the plates.
  • 2
    For the filling:
    Chop the mushrooms and slice the onions. Finely chop garlic and sage. Heat oil in a frying pan and fry the mushrooms for approx. 10 mins until liquid has evaporated. Reduce the heat before adding the onions, sage and garlic. Cover and sauté for approx. 10 mins. Add the cognac while reducing the heat completely, season and leave the filling to cool down. Cut into the middle of the meat lengthwise and make sure the incision is approx. 4cm wide. You can use the end of a spoon the make the pocket bigger if necessary. Then, fill the pocket with the mushroom filling.
  • 3
    To brown the meat:
    Heat oil in a frying pan. Season the meat and brown all over for 5 mins. Turn only when a crust has formed. Place meat on warm plate and put the pan to the side.
  • 4
    To cook:
    Put the meat in the centre of the preheated oven for approx. 1 1/4 hours.
  • 5
    Celery and pear puree:
    Peal potatoes, celery and pear and cut into pieces. Place steamer basket in a wide pan and fill the basket with water so it just touches the bottom of the basket. Add vegetables and pear, cover and cook for approx. 30 mins until soft. Remove the steamer basket containing the vegetables and pear and pass them through a food mill and eventually back into the pan. Stir in butter and season. Then cover it and leave it aside.
  • 6
    For the sauce:
    Pour the cognac into the frying pan and lower the heat to the min. Pour in the single cream, simmer for approx. 2 mins. Carve the meat across the grain and serve with celery & pear puree and the cream sauce.
  • 7
    Step 7
    Put the stir fry onto a warm plate and sprinkle the dish with the peanuts. Serve and enjoy!


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