How to cook Slow-cooked beef fillet with smoked garlic mash and Madeira jus. Recipe in association with Gourmet Classic

Ingredients

• 2 tbspvegetable oil
• 500 g (1 lb 2 oz)middle-cut beef fillet
• 110 g (3½ oz)butter
• 2shallots, finely chopped
• 2 sprigsfresh thyme, leaves picked
• 150 ml (5 fl oz)Madeira
• 150 ml (9 fl oz)red wine
• 250 ml (9 fl oz)beef or veal stock
• 20button onions, peeled
• 300 g (11 oz)mixed wild mushrooms, cleaned
• 2 tbspfresh chervil, roughly chopped
• 1 bulbsmoked garlic
• 1 tbspolive oil
• 900 g (2 lb)floury potatoes, peeled and roughly chopped
• 3 tbspolive oil
• 350 ml (13 fl oz)double cream

Instructions

1. 1

   Preheat the oven

   For the beef, heat the oven to 60°C (140°F/Gas ¼).

2. 2

   Brown the beef

   Warm 1 tablespoon of vegetable oil in a frying pan. Add the beef and brown it all over, turning regularly, for 1–2 minutes. Take it out of the pan and leave it to cool.

3. 3

   Cook the fillet

   Wrap the fillet in heatproof clingfilm, following the recipe tip, and cook in the oven for 30 minutes.

4. 4

   Check the temperature

   Use a meat thermometer to check the centre of the beef; for medium-rare, it should read 57–59°C (135–138°F).

5. 5

   Heat a frying pan

   Take the beef out of the oven and heat a frying pan until hot.

6. 6

   Sear the beef

   Add the remaining oil and a knob of butter to the pan. Fry the beef for no more than 30 seconds on each side.

7. 7

   Start the jus

   Meanwhile, heat a saucepan until hot. Add a knob of butter, the shallots and thyme, and cook gently for 2–3 minutes until just softened. Pour in the Madeira and reduce the liquid by half.

8. 8

   Add wine and stock

   Add the red wine and reduce the liquid by two-thirds. Pour in the stock and bring it to the boil.

9. 9

   Finish the jus

   Continue cooking until the liquid has reduced by two-thirds, then stir in a knob of butter. Season with salt and freshly ground black pepper.

10. 10

    Cook the mushrooms

    Heat a frying pan until hot, then add the remaining butter and the button onions. Fry for 2–3 minutes, until golden and just tender. Add the mushrooms and cook for another 2–3 minutes. Season with salt and freshly ground black pepper, then stir in the chervil.

11. 11

    Heat the oven

    Meanwhile, for the mash, heat the oven to 180°C (350°F/Gas 4).

12. 12

    Roast the garlic

    Trim the top and bottom from the smoked garlic bulb and place it on a roasting tray. Drizzle with 1 tablespoon of olive oil and roast for 20–25 minutes, until softened.

13. 13

    Cook the potatoes

    Meanwhile, boil the potatoes in salted water for 15–18 minutes, until tender. Drain them, return them to the pan and put it over the heat to drive off excess moisture.

14. 14

    Add the garlic

    Remove the garlic from the oven and squeeze its flesh into the potatoes.

15. 15

    Make the mash

    Mash the potatoes, then put the pan back over the heat and add the olive oil, cream and milk. Beat until smooth and season to taste with salt and freshly ground black pepper. The method mentions milk, but the ingredient list gives no amount.

16. 16

    Plate the dish

    Spoon the mushrooms onto serving plates. Cut the beef into thick slices and arrange them on the plates. Add the mash alongside and finish with a drizzle of Madeira jus.

What is slow-cooked beef fillet?

Beef fillet is a particularly tender cut, and this recipe cooks it gently at a low oven temperature before briefly searing it. The dish brings together a classic combination of beef, wine-based sauce and potatoes.

Smoked garlic gives the mash a mellow, savoury edge, while Madeira, mushrooms and chervil add depth and freshness to the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1175 calories, 32g protein, 45g carbs, 88g fat.

The potatoes and onions provide most of the carbohydrates, while the beef contributes much of the protein. Butter, oil and double cream account for a large share of the fat. Serve with a generous portion of green vegetables to add freshness and balance the rich components.

Choosing the ingredients

The recipe calls for a middle-cut fillet, which gives you a single piece to brown, cook gently and carve into thick slices. Ask your butcher for a piece of even thickness so it cooks more consistently.

Smoked garlic is central to the mash’s flavour. If it is difficult to find, ordinary garlic will still work, though the result will not have the same smoky character.

Getting the beef right

The low oven temperature is intended to cook the fillet gently, while the thermometer provides a more useful check than timing alone. Measure at the centre of the meat and look for the recipe’s 57–59°C range for medium-rare.

The final sear is very brief: no more than 30 seconds on each side. Have the pan hot before adding the beef so it can brown without spending too long in the pan.

Building the Madeira jus

Cook the shallots and thyme until softened rather than browned, then reduce the Madeira before adding the red wine and stock. Reduction concentrates the liquid, so keep an eye on its volume as it simmers.

The method’s instruction to reduce the liquid by two-thirds appears both before and after adding the stock. Follow the visual cue of a more concentrated sauce, and avoid letting it reduce until dry.

Making smooth smoked garlic mash

Roasting softens the garlic so its flesh can be squeezed straight into the potatoes. Cook the potatoes until tender, then return them briefly to the heat after draining to remove excess water.

Beat in the oil and cream while the potatoes are warm for a smooth finish. The method also mentions milk, but none is listed among the ingredients, so its quantity is unclear.

Mushrooms and onions

Fry the button onions until golden and just tender before adding the mushrooms. Cooking the mushrooms for only a few minutes helps them keep some texture rather than becoming too soft.

Stir the chopped chervil in at the end, after seasoning, so its fresh herbal flavour remains noticeable.

Serving the plate

Spoon the mushrooms and onions onto the plates first, then arrange thick slices of beef beside them. Add the mash and finish with a little Madeira jus over the beef.

The dish is rich, so a simple green vegetable, such as steamed greens or green beans, makes a practical side.

Recipe notes & tips

• Use a thermometer at the centre of the fillet to check its doneness.
• Let the beef cool after browning before wrapping it for the oven.
• Prepare the onions and mushrooms while the beef cooks to make better use of the time.
• Drain the potatoes well and briefly return them to the hot pan before mashing.
• Keep the jus at a gentle simmer while it reduces and check its consistency often.
• The method calls for milk in the mash, but does not provide an amount; resolve this before cooking if you want to follow that instruction.

Variations

• Use ordinary garlic: Roast a bulb of regular garlic for a gentler, non-smoky mash.
• Change the mushrooms: Use a single variety of wild mushroom if a mixed selection is unavailable.
• Add green vegetables: Serve with steamed green beans or greens alongside the plated dish.
• Adjust the herbs: Use a little fresh parsley in place of chervil if needed.
• Make the sauce ahead: Prepare the jus in advance and warm it gently before serving.

Common mistakes to avoid

• Skipping the thermometer: Check the centre of the beef rather than relying on the oven time alone.
• Overcooking the sear: Keep the final browning to no more than 30 seconds per side.
• Leaving the potatoes wet: Return them to the hot pan after draining to drive off excess moisture.
• Reducing the jus too far: Watch the liquid as it simmers and take care not to let it dry out.
• Adding chervil too early: Stir it through after frying the mushrooms so its fresh flavour is retained.
• Guessing the milk quantity: The method mentions milk without listing an amount, so clarify this rather than adding an arbitrary quantity.

How to store

Refrigerate leftover beef, mash, mushrooms and jus in separate airtight containers for up to 3 days. Reheat thoroughly; warm the beef gently and reheat the mash with a splash of cream or milk if it has thickened.

Frequently asked questions