Beef fillet with wild mushroom vinaigrette

Beef fillet with wild mushroom vinaigrette features a marinated beef fillet paired with a rich, earthy mushroom sauce. It combines savory herbs and tangy elements for an elevated dining experience.

17 Jan 2026
Cook time 35 min
Prep time 205 min

Ingredients:

1/2 cup olive oil
2 garlic cloves
2 tbsp fresh thyme
3 lb beef
2 tbsp vinegar
2 tsp mustard
2 tbsp butter
1 cup mushrooms
1/2 cup beef broth
2 tbsp chives

Beef fillet with wild mushroom vinaigrette is a delightful and elegant dish that combines the rich flavors of high-quality beef with the earthy notes of wild mushrooms. Perfect for a special occasion or a gourmet dinner at home, this recipe stands out for its balance of savory and tangy components, and the fresh herbs elevate the taste to a new level of sophistication.

Instructions:

1. Prepare the Marinade:
- In a bowl, combine 3 tablespoons of olive oil, minced garlic, and fresh thyme. Mix well to form a marinade.

2. Marinate the Beef:
- Place the beef fillet in a shallow dish and pour the marinade over it. Ensure the beef is well coated.
- Cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight if possible, to let the flavors infuse.

3. Prepare the Vinaigrette:
- In a small bowl, whisk together the vinegar, mustard, and 1/4 cup of olive oil. Set aside.

4. Cook the Beef:
- Preheat your oven to 375°F (190°C).
- Heat a large ovenproof skillet over medium-high heat.
- Add 1 tablespoon of olive oil to the skillet.
- Once the oil is hot, sear the marinated beef fillet on all sides until browned (about 3-4 minutes per side).
- Transfer the skillet to the preheated oven and roast the beef for about 20-25 minutes, or until it reaches your desired level of doneness (internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium).

5. Make the Mushroom Vinaigrette:
- While the beef is roasting, melt the butter in a separate skillet over medium heat.
- Add the sliced wild mushrooms and sauté until they are tender and lightly browned (about 5-7 minutes).
- Add the beef broth to the skillet and deglaze, scraping up any brown bits from the bottom. Let this simmer for 2-3 minutes.
- Remove the skillet from heat and stir in the vinegar-mustard mixture.
- Add the finely chopped chives and mix well to combine.

6. Rest and Slice the Beef:
- Once the beef fillet is done roasting, remove it from the oven and let it rest for 10 minutes. This helps retain the juices.
- After resting, slice the beef fillet into thick slices.

7. Serve:
- Place the beef fillet slices on a serving platter.
- Spoon the wild mushroom vinaigrette over the top of the beef or serve it on the side.

8. Garnish and Enjoy:
- Garnish with additional fresh chives if desired.
- Serve immediately with your favorite sides.

This Beef fillet with wild mushroom vinaigrette recipe is sure to impress your guests or family with its exquisite taste and presentation. By following these steps and tips, you'll be able to prepare a delicious, restaurant-quality meal at home. Enjoy the tender beef fillet complemented by the robust flavors of the mushroom vinaigrette and a touch of fresh chives.

Beef fillet with wild mushroom vinaigrette FAQ:

What is the optimal cooking time for the beef fillet?

Roast the beef fillet in the preheated oven at 375°F (190°C) for about 20-25 minutes. For medium-rare, aim for an internal temperature of 135°F (57°C), and for medium, 145°F (63°C).

How should I store leftover beef fillet and vinaigrette?

Store leftover beef fillet and mushroom vinaigrette separately in airtight containers. The beef can be refrigerated for up to 3 days, while the vinaigrette can last about 1 week. Reheat the beef gently to maintain tenderness.

Can I substitute the wild mushrooms with another type?

Yes, you can substitute wild mushrooms with regular mushrooms like cremini or button mushrooms. However, the flavor will differ slightly, as wild mushrooms have a more complex, earthy profile.

What pan size do I need for this recipe?

Use a large ovenproof skillet, ideally 12 inches in diameter, to sear the beef fillet. This size allows enough space for even cooking and prevents overcrowding.

How do I know when the beef fillet is done?

To check for doneness, use an instant-read thermometer to measure the internal temperature. Remove the beef from the oven when it reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Tips:

- Choose a high-quality cut of beef fillet to ensure tenderness and flavor.

- Let the beef fillet come to room temperature before cooking to ensure even cooking.

- Be mindful of the cooking temperature; searing the beef on high heat will give it a nice crust while keeping the inside juicy.

- Cook the mushrooms just until they release their moisture and become tender to maintain their earthy flavor.

- Whisk the vinaigrette thoroughly to properly combine the oil, vinegar, and mustard for a smooth, flavorful sauce.

- Let the beef rest for a few minutes after cooking to allow the juices to redistribute, keeping the meat moist.

- Garnish the dish with fresh chives for a burst of color and a mild onion flavor that complements the dish well.

Nutrition per serving

6 Servings
Calories 730kcal
Protein 70g
Carbohydrates 2.21g
Fiber 1.31g
Sugar 0.93g
Fat 63g

Beef fillet with wild mushroom vinaigrette