Posted: January 23 2011 in RecipesMeat

1 tbsp olive oil
A small knob of butter
4 x beef fillets (approx 1 inch thick)
120g pancetta
10g porcini mushrooms (soaked and sliced), chopped into small pieces
1 small glass red wine (approx 100ml)
4 dessertspoons (40ml) Tracklements Cumberland Sauce

Heat the oil and butter in a heavy based frying pan, pan fry the beef fillet for 2 minutes each side – they should be rare in the middle – cook for longer if you prefer. Transfer to a plate.
Fry the pancetta and porcini mushrooms in the juices in the pan for 5 minutes until slightly golden.
Add the red wine, leave to bubble for a minute, then add the Tracklements Cumberland Sauce, heat through for a couple of minutes.
Serve the beef fillet with a little sauce drizzled over the top, eat with creamy mash and steamed green vegetables or salad.

Serves 4

Recipe from Tracklement’s website