Beef fillet with wild mushroom vinaigrette Photography by Mark Roper Entertain in style with this gourmet main

dish idea of succulent beef fillet wit h wild mushroom vinaigrette. Ingredients (serves 6) 1/2 cup (125ml) extra virgin olive oil 2 garlic cloves, crushed 2 tbs chopped thyme leaves 1.5kg fillet of beef, well trimmed 2 tbs red wine vinegar 2 tsp Dijon mustard 30g unsalted butter 250g mixed wild mushrooms (such as oyster, enoki, shimeji and chanterelles) 100ml beef stock 2 tbs snipped chives Watercress, to serve Method 1. Mix 2 tablespoons of the oil in a dish with the garlic and thyme. Add th e beef fillet and coat in the mixture. Cover and refrigerate for 2-3 hours. 2. Place remaining oil, vinegar and mustard in a bowl and whisk to combine. Season with salt and pepper. 3. Preheat the oven to 190C. Heat butter in a large frypan over high heat, a dd the mushrooms and cook 2-3 minutes until just wilted. Add stock and heat thro ugh, then add mixture to bowl with vinaigrette. Add half the chives and set asid e. 4. Return pan to heat and brown beef all over, then place beef in a roastin g pan and roast for 20 minutes for rare, or until cooked to your liking. Remove and set aside to rest for 10 minutes. 5. To serve, place a thick slice of beef on each plate. Add any roasting pa n juices to the mushroom vinaigrette, then spoon over the beef and garnish with chives. Serve with watercress. Keep warm this winter with our selection of casseroles, slow cooker recipes, sou p recipes and pasta bakes.