Fillet on a Porcini Mushroom Mirror

Whole beef fillet, 500 g porcini mushrooms, 3 shallots, butter, 350 ml dry white wine, 25 g flour, 25 g butter (for roux), 8 cl Vermouth, fresh thyme, salt, pepper. Optional sides: thyme-balsamic onions, grilled garlic bulb, potato-celery mash.

1. Season the beef fillet with salt and pepper and sear briefly on all sides in a hot pan. 2. Place the fillet in an oven preheated to 150 °C and cook until it reaches a core temperature of 54 °C. Remove from the oven and let it rest before slicing. 3. For the mushroom mirror, clean and slice the porcini mushrooms. Finely dice the shallots. 4. Melt some butter in a pan and sauté the mushrooms and shallots until golden brown. Deglaze with the white wine and let it reduce. 5. In a separate pan, melt 25 g of butter, stir in the flour, and make a roux. Add this to the mushroom mixture and mix well. 6. Refine with a splash of Vermouth and fresh thyme. Bring to a brief boil. 7. Purée the mushroom mixture very finely with an immersion blender until a creamy sauce forms. 8. Finally, stir cold butter flakes into the hot sauce to perfect the consistency. 9. Slice the cooked fillet into thick pieces. Spoon the mushroom sauce onto the plate as a mirror and arrange the fillet slices on top. Serve with optional side dishes.