03 January 2013,20:43 by

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Fillet of beef with truffles and champagne sauce – what an excellent blend of dish! It is made up of fined ingredients that truly fit to your daily meals. Most of its flavorings like butter, dry cider, beef stock and sour cream make the dish more tempting.
Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 4/180°C/350°F.
  • Melt the butter in a large pan and then fry the leek, shallots, carrot, parsnip, celery and garlic for 5 minutes.
  • Transfer to a large flameproof casserole using a slotted spoon.
  • Add the fillet or sirloin to the pan and brown it all over for about 2 minutes on each side.
  • Season the meat well with salt and pepper and remove it from the pan.
  • Wrap the bacon around the fillet or sirloin and place it on the bed of vegetables in the casserole.
  • Sprinkle the fillet with the seasoned flour and pour it over the sherry, beef stock and half the champagne or cider.
  • Cover with cooking foil and then with tight-fitting lid and place in the centre of the oven for 2 hours.
  • Carefully pour the stock and sauce from the casserole into a saucepan, and return the fillet to the oven, uncovered, for 20 minutes.
  • Meanwhile, add the rest of the champagne or cider to the saucepan and boil the sauce until reduced by half.
  • Strain into a sauceboat through a fine sieve, add the soured cream, pour little of the sauce over the fillet, garnish with diamonds of truffle or beetroot, and serve.


  • 50 grams butter
  • 1 leek, washed and finely shredded
  • 6 shallots, peeled and sliced
  • 1 large carrot, peeled and finely diced
  • 1 parsnip, peeled and finely diced
  • 1 celery stalk, washed and finely diced
  • 2 cloves garlic, peeled and roughly chopped
  • 1.5 kg fillet steak or sirloin of beef, trimmed
  • Salt and freshly ground black pepper (to taste)
  • 500 grams of rind less smoked streaky bacon
  • 50 grams flour, seasoned
  • 150 ml dry sherry
  • 150 ml Basic Beef Stock
  • 550 ml champagne or dry cider
  • 150 ml soured cream
  • 1 large truffle or 2 large Red Velvet beetroot, cut into 12 diamond shapes

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