Recipe for Rare Beef with a mushroom and beer dipping sauce – serve with a crusty French loaf.
1.5 to 2kg beef fillet
Salt and black pepper
340ml can of beer
1 cup beef stock
3/4 cup chopped mushrooms
2 tablespoons butter
salt and black pepper
On a chopping board, grind salt and pepper to cover the surface. Take the fillet and roll it over the board to cover with the salt and pepper, real simple hey! (You can happily add herbs, chili flakes etc)
hHeat a frying pan to hot, add a thin layer of oil and sear the fillet to a nice beep brown all over. Remove the pan from the heat, leaving the fillet in it. (Turn it from time to time while you make the gravy)
In a pot, add the stock and beer, bring to the boil, add the mushrooms, then reduce heat and simmer until the amount of liquid has reduced by about 1/3, about 10-15 minutes. This will make about 1 1/2 cups of gravy dipping sauce which is enough for 4 people, If you are having more, make 2 batches.
Add the butter and whisk until melted, the gravy will begin to shine. Now taste and add salt and pepper if you need to.
Slice the fillet into thin slices, serve with warm crispy French loaves and the gravy in a bowl.