Summary

Ingredients

• 750 g tomato (s)
• 750 g mushrooms
• 1 kg beef fillet (s)
• 100 g clarified butter
• 2 teaspoons porcini mushrooms, dried, ground
• 250 g double cream
• 1 clove garlic
• basil
• salt and pepper
• possibly sauce thickener

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Instructions

1. Peel the tomatoes, cut in half lengthways, remove the stalk and squeeze out the seeds. Season with salt, pepper and minced garlic. Clean the mushrooms and slice into 1 cm thick slices.
2. Preheat the oven to 200°C (392°F) with top and bottom heat.
3. Pat the beef fillet dry and season with salt and pepper. Heat the clarified butter in a large oven-safe pot over medium-high heat. Sear the fillet for 2-3 minutes per side until golden brown, then remove and set aside.
4. In the same pot with the remaining fat, cook the mushroom slices over medium heat for 3-4 minutes until slightly softened, then remove. Return the meat to the center of the pot. Arrange the mushrooms around the meat and place the tomato halves between them. Mix the ground porcini mushrooms with the double cream in a small bowl, season with salt and pepper, then pour over the meat and vegetables.
5. Place the uncovered pot in the oven and roast at 200°C (392°F) for 20 minutes until the beef reaches 63°C (145°F) internally for medium-rare doneness.
6. Remove the meat from the pot and wrap loosely in aluminum foil. If desired, thicken the sauce using the sauce thickener according to package directions. Slice the beef and return to the pot with the sauce. Garnish with fresh basil and serve.