Higginsons of Grange

Beef Fillet with Wild Mushrooms and Armagnac Sauce

Recipe from: Simply Beef & Lamb

Beef Fillet with Wild Mushrooms and Armagnac SauceIngredients



  1. Preheat the oven to Gas mark 6, 200°C, 400°F.
  2. To prepare the potato slices; boil the potatoes in salted water for 10-15 minutes. Drain and cool slightly. When cool enough to handle slice to the thickness of a pound coin and transfer to a large bowl.
  3. Add the melted butter, season and toss gently. On a foil lined shallow baking tray or roasting dish arrange four 8cm/3¼inch cakes in a single layer of overlapping slices. Pour over the stock and bake for 15-20 minutes or until tender and most of the stock has evaporated.
  4. Meanwhile, melt half of the remaining butter with the oil in a non-stick griddle or frying pan. Season the fillets and cook according to your preference. Remove, transfer to a warm plate, cover and set aside to rest.
  5. Add the shallots and mushrooms to the same pan. Add the Armagnac or brandy. Cook for a further minute then add the stock and thyme. Bring to the boil, reduce the heat and simmer for 4-5 minutes or until reduced by half. Whisk the remaining butter into the sauce. Remove the thyme sprigs.
  6. Arrange the potato cakes on a warm plate, top with the beef and spoon over the sauce. Garnish with the redcurrants and serve with seasonal vegetables.

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