Beef Fillet with a Mushroom and Sangiovese Sauce


4 Beef fillets

250ml Four Winds Vineyard Sangiovese

1 Tbs. tomato paste

2 French shallots, cut into wedges

150g Brown mushrooms, sliced

1 tsp. Thyme, chopped

2 tsp. Butter

Salt and Pepper for seasoning

1 Tbs. Olive oil for frying


  1. Heat olive oil in a frying pan
  2. Season the steak on both sides with salt and pepper
  3. Add the steak and cook over a high heat for 2-3 minutes per side or longer, depending on how well done you like your steak.
  4. Transfer the fillets to a platter to “rest” and keep warm in a low oven
  5. Add the French shallots to the pan and sauté over a low heat for 5 minutes or until lightly caramelised.
  6. Add in the mushrooms and thyme, increasing the heat and stirring constantly until the mushrooms are cooked, about 8 minutes.
  7. Add the wine and tomato paste
  8. Bring the sauce to a simmer stirring occasionally until the sauce thickens about, 10 minutes.
  9. Remove the sauce from the heat and stir in the butter.
  10. 10.Pour the sauce over the fillet and garnish with a  sprig of thyme.
  11. 11.Serve immediately