Herb-Crusted Beef Fillet with Mushroom Duxelles

• 175 g beef fillet, in one piece
• 125 g chestnut mushrooms, finely chopped
• 0.5 shallot, finely diced
• 5 g flat-leaf parsley and thyme, chopped
• 50 ml dry red wine
• 0.5 tbsp olive oil

Directions

1. 1Season the beef fillet all over. Heat the olive oil in a heavy pan over high heat and sear the fillet for 2 minutes on each side until deeply browned.
2. 2Transfer the fillet to a tray and roast at 200°C (180°C fan) for 12–14 minutes, until a thermometer in the centre reads 55°C for medium-rare.
3. 3While it roasts, cook the shallot and mushrooms in the same pan over medium heat for 8 minutes, until all the liquid has evaporated, then stir in the parsley and thyme.
4. 4Add the red wine and simmer for 3 minutes to a syrupy jus. Rest the beef for 5 minutes, slice thickly and serve on the mushrooms with the jus spooned over.