Fillet of Beef with Woodland Mushrooms
The grand one — a fillet set on a brioche croûte spread with chicken liver pâté, with a Madeira-and-veal jus, woodland mushrooms, glazed baby onions, buttery parisienne potatoes and wilted spinach. Fine dining at home, in the Tournedos Rossini tradition, and a real showpiece for a special night.
From Recipes to Bank — the original ring binder where this site began, circa 2008.
Why this works
- Fillet on a pâté-spread croûte — the classic Rossini idea, richness balanced by the sharp Madeira jus.
- A Madeira and veal reduction gives the plate its deep, glossy, restaurant-grade sauce.
- Woodland mushrooms, baby onions and parisienne potatoes make it look (and taste) like it came from a kitchen with a brigade.
Ingredient notes and swaps
- Fillet steak — the heart of the dish; sear hard, rest, serve pink.
- Chicken liver pâté — a good shop-bought one is fine; it is the luxurious base under the steak.
- Veal stock — for the jus; a well-reduced beef stock is the everyday swap.
- Woodland (wild) mushrooms — chestnut or chanterelle if wild are not to hand.
- Parisienne potatoes — scooped into balls with a melon baller; or simply small new potatoes.
Fillet of Beef with Woodland Mushrooms
FavouriteIngredients
Method
- Brush the Steaks in the Rapeseed Oil and then season
- Fry the Steaks for 7-8 minutes, turning over every 2 minutes until cooked through to your taste
- Then add the Onions and Mushrooms and the Butter
- Spoon over the Steaks with the Butter
- Cook for a further 2 minutes and leave all to one side to rest
- Put the Madeira into a saucepan
- Bring to the boil then add the Veal Stock and reduce by half and finish with the Butter
- Add the sauteed Onions and Mushrooms from the resting tray with the Steaks
- Meanwhile pan fry the 2 Bread circles in a little butter and put to one side
- Cook the Potatoes in the Beef stock, Garlic and Thyme until the stock is completely gone and the potatoes are sticky
- Remove the sprigs of Thyme
- Finish with Butter and season
- Wilt the Spinach in another pan with the Butter
- Season then drain
- Spread the Chicken Liver Pate over each of the toasted Bread Circles
- Place them in the in the centre of 2 plates
- Top with Spinach and then the Steak
- Spoon over the Sauce with the Mushrooms and Onions
- Dot around the plates with Parisienne Potatoes
Nutrition
Notes
Achieve a rich sauce by carefully reducing the Madeira and veal stock.
Don't overcrowd the pan when cooking Parisienne potatoes for even browning and texture.
Tried this recipe?
Let us know how it was!Tips for success
- Sear the fillet hard and rest it while you build the plate.
- Reduce the Madeira and veal stock hard until glossy — that is the restaurant feel.
- Toast the brioche so the croûte holds up under the pâté and steak.
- Time the elements so everything lands hot together: rest the steak, finish the sauce, wilt the spinach last.
Make ahead, storage and reheating
- Make ahead: The jus, mushrooms and potatoes can be prepped ahead and reheated; sear the fillet and assemble to serve.
- Storage: Components keep a day or two in the fridge.
- Reheating: Warm the elements gently; cook the steak fresh.
What to serve it with
- It is a full plate. A great red — a mature Bordeaux or Burgundy — does it justice.
FAQ
What is this dish based on? The classic Tournedos Rossini — fillet on a croûte with pâté and a rich sauce.
No veal stock? A hard-reduced beef stock works; reduce until glossy.
What are parisienne potatoes? Potato scooped into small balls and cooked in butter; small new potatoes are an easy stand-in.
How do I cook the fillet? See our How to sear the perfect steak guide.
Try these next
Master the cut in our How to sear the perfect steak guide, and explore more French classics in the France chapter of our Kitchen Atlas — then put it to work:
This is a taste of British cooking. Explore the whole cuisine — its story, key ingredients and more of our recipes — in the Kitchen Atlas.
Explore British in the Kitchen Atlas →
