Tender marinated beef fillet served with mushrooms, a golden potato topping and red and port wine reduction

Mushrooms

• 8 field mushrooms, chopped
• 1 small onion, chopped
• 500g mushrooms
• 100g of butter
• 20-30ml OSCAR MUSHROOM FOND CONCENTRATE

Potato Tops

• 6-8 potatoes, peeled and sliced
• 4.5 dl cream
• 50ml OSCAR VEGETABLE FOUNDATION CONCENTRATE
• 1 clove of garlic, halved
• 2-3 thyme sprigs
• 120g finely grated parmesan + extra for grilling

Sauce

• 30g of butter
• 1 carrot/celery/onion, diced
• 1 tsp. caraway seeds
• 100g OSCAR PREMIUM RED WINE AND PORT REDUCTION
• 50ml OSCAR BEEF CONCENTRATE
• 1 liter of water
• 100 g smoked BBQ sauce

Preparation:

Mix OSCAR PREMIUM RED WINE AND PORT REDUCTION, OSCAR PREMIUM FERMENTED GARLIC PASTE and OSCAR PREMIUM FERMENTED PEPPER PASTE well together.

Rub it over the trimmed fillet and leave to marinate for at least 8 hours or up to 24 hours.

Brown the beef in a hot pan with a little oil until it is colored on both sides. Transfer it to a roasting pan and roast them at 220°C for 15-20 minutes depending on the weight. Then wrap it in silver foil and let it rest for at least 10 minutes before cutting into portions.

Chop the field mushroom and onion until finely chopped. Heat half the butter in a large frying pan and sauté the onion and mushrooms until soft and fragrant.

Add OSCAR MUSHROOM FOND CONCENTRATE and reduce to a thick paste. Heat the rest of the butter and sauté the mushrooms until they take on color and become tender.

Grease small ramekins or single-serving tins with a little butter for the potatoes. Mix cream, OSCAR® VEGETABLE FOUNDATION CONCENTRATE, garlic and thyme leaves and simmer. Leave to cool for 10 minutes to infuse, then strain.

Place the potato slices in the ramekins and press them down firmly. Put them on a baking sheet and carefully pour the cream over them. Allow the liquid to penetrate the potatoes. Bake them for 45 minutes to an hour at moderate heat in the oven until the potatoes are tender and golden. Let them cool, turn them out on a baking sheet with baking paper, and gratin with parmesan.

Make the sauce by heating the butter and sautéing the onion, carrot, celery and caraway seeds until caramelised. Add OSCAR PREMIUM RED WINE AND PORT REDUCTION, OSCAR BEEF BASE CONCENTRATE, water and BBQ sauce. Simmer the sauce for 20 minutes, then leave to thicken if desired. Taste.

Serve the sliced ​​beef on mushrooms with a golden potato topping. Pour over the red wine reduction. Garnish with fresh thyme.