- For the café au lait sauce:
- 2 cups cream
- 50 g coffee beans
- 1 T butter
- 150 g baby portabellini mushrooms, halved
- 1⁄2 cup Woolworths organic beef stock
- Sea salt and freshly ground black pepper, to taste
- 1 T olive oil
- 1.9 kg whole beef fillet
- 30 g butter
- 1 t fresh thyme
Bring the cream and coffee beans to the boil, then remove from the heat. Allow to infuse for 3 hours, stirring occasionally.
Preheat the oven to 200°C and heat a large, nonstick pan over a high heat until smoking hot.
Sear the fillet in the olive oil on both sides until browned. Remove from the pan and place onto a baking tray. Place a few knobs of butter and the thyme on the meat and roast for 15–20 minutes, or until cooked to your liking. Allow to rest for 10 minutes before slicing.
To finish the sauce, fry the mushrooms in a little butter over a very high heat until golden. Remove from the pan.
Strain the coffee- infused cream into the pan and bring to the boil. Return the mushrooms to the pan, add the stock and reduce for a few minutes. Season to taste. Pour the sauce over the fillet and serve.
Cook's note: Do as the French do and start your day with a café au lait – then end it with this coffee-mushroom sauce (inspired by the famous sauce at The Pot Luck Club in Cape Town) over steak for dinner.