Beef Fillet with a Gratin of Mushrooms & New Potatoes (Gordon Ramsay)

This dish from Gordon Ramsay is not only delicious you can also prepare it the day before and then finish cooking it in the oven . I seal the steaks, make the mushroom mixture and then top the steak with the mushroom mix and refrigerate. The next day I take the steaks out of the fridge for about 10 mins before putting them in the oven for 10 mins or until done to your liking and serve. I served this with  steamed carrots and boiled potatoes.  I just used button mushrooms cause I can always find them.



Beef Fillet

  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 100g mixed mushrooms (shiitake, oyster), roughly chopped
  • 100g chestnut mushrooms, roughly chopped
  • 2 tbsp chives, finely chopped
  • 4 tbsp double cream
  • 1 large egg yolk
  • 4 fillet steaks, about 180g and 4cm thick
  • 3 tbsp freshly grated Parmesan

New potatoes

  • 500g new potatoes, scrubbed
  • 5-6 tbsp olive oil
  • Few sprigs of rosemary
  • 8 garlic cloves, skin on and lightly crushed
  • Knob of butter
  • Sea salt and freshly ground black pepper


1. Preheat oven to 220°C/Gas 7.

2. Place the new potatoes in a large pan and fill with cold water to cover. Add a generous pinch of salt, partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer. Drain and refresh under cold, running water. Halve the potatoes and pat dry with kitchen paper. Set aside.

3. To prepare the topping, gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until nicely softened. Add a further 2 tablespoons of olive oil and sauté the mushrooms over a high heat, stirring frequently, for about 7 minutes until browned and cooked. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of the grated Parmesan, then season with salt and pepper. Set aside. Season the steaks all over with salt and pepper. Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan. Put the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with the remaining parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden. Meanwhile, finish off the potatoes. Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes. Sauté over a fairly high heat, until the potatoes are golden brown – stir throughout to prevent them sticking to the pan. Add a knob of butter towards the end of cooking, season generously with salt and pepper.

4. When ready, serve the steaks with the sautéed potatoes


Spaghetti with a Chicken, Mushroom & Cream Sauce



Spaghetti with a Chicken, Mushroom & Cream SauceIngredients:

1 packet spaghetti, or any pasta you like

Olive oil

1 medium onion, chopped

2 garlic cloves, minced

1kg chicken thigh fillets, sliced into small pieces

300g button mushrooms, sliced

Salt & pepper

300ml bottle of cream

¼ cup parsley, chopped

Parmesan cheese, as much as you like



Cook pasta according to packet instructions

Place a large pan over a low to medium  heat,  add enough oil to just cover the bottom of the pan, add the chopped onion and cook for about 5 mins or until softened.

Add the garlic to the onions and cook for about 30 secs

Add sliced  chicken to onion & garlic & stir chicken until slightly golden,  about 5 mins

Stir in the sliced mushrooms, salt & pepper to taste, stir until mushrooms have softened a little

Pour in the cream & stir to combine all the ingredients, bring to a simmer, simmer covered for about 15 mins, stirring every now and again. When the  chicken is cooked through  stir in the chopped parsley

Add the cooked spaghetti & mix until the spaghetti is coated with the cream sauce

Top with grated parmesan cheese

Serves 4-6

Pasta with Beef Stroganoff



Pasta with Stroganoff Sauce

Serves 4



4 Tablespoons oil

500g beef fillet or rump steak, cut into thin strips

1 onion sliced thinly

500g button mushrooms

300ml carton of sour cream

1/4 cup tomato paste

1 cup chicken or beef stock

1/4 cup chopped parsley

1 packet pasta



Heat half  the oil in a large frying pan over a medium to high heat

Add half the beef and fry until browned all over, about 2-3 mins, remove from pan

Add the rest of the oil and fry the rest of the beef until browned, remove from pan

Add more oil if necessary, add sliced onions and fry until softened, about 5 mins

Add mushrooms, cook for further 5 mins

Add tomato paste and stir into mushroom and onion mixture for 30 secs

Return browned beef to pan, combine with the mushroom and onion mixture

Add the stock, scraping any brown bits from the bottom of the pan, add  the sour cream and combine everything together

Bring to a simmer and simmer for 5mins

Add chopped parsley and combine

Cook pasta according to packet instructions, drain

Add drained pasta to stroganoff sauce and combine together

* Pasta and stroganoff sauce can be served side by side

If you don’t want pasta you can serve the stroganoff with rice