Fillet with blue cheese & mushroom sauce

A rich blue cheese and mushroom sauce is so easy to make, tastes real good, and makes it seem like you really made extra effort with a meal. I also find that even people who usually don't eat blue cheese enjoy this sauce. I usually serve this sauce with fillet, whether we’ve pan-fried or braaied chicken, pork or beef fillets or steaks. Always a great option as a quick meal when entertaining guests.

Fillet with blue cheese & mushroom sauce

Serves 4

500 - 800 g  fillet of your choice (beef, pork or chicken)
olive oil, to taste
salt and freshly ground black pepper to taste

Sauce
250 g mushrooms, halved and sliced
125 - 250 ml cream
100 g blue cheese, crumbled

Method

1. Preheat an AMC 28 cm Chef’s Pan over a medium temperature until the Visiotherm reaches the first red area.
2. Brush fillets lightly with olive oil then brown on all sides in the unit. (Or lightly coat base of unit with 10 ml olive oil.) Season with salt and pepper. Reduce the heat, cover with lid and cook for 10 - 12 minutes or until meat is cooked to your preference.  Cooking time will vary according to thickness of meat, but chicken fillets will be cooked within 5 - 7 minutes.
3. Once cooked, remove meat from unit and allow to rest for a few minutes.
4. Meanwhile, increase the heat to a medium temperature again and sauté mushrooms until tender. Reduce the heat completely and add cream and blue cheese, stirring every now and then. Once reduced to your preference, season to taste and remove from heat.
5. Slice the fillet and serve on couscous or polenta and top with sauce. Alternatively serve with baked potatoes and a fresh green salad or steamed greens.

• Ostrich fillet can also be used.
• To cook couscous, use an equal amount of couscous to hot stock. Cover and leave to stand for 5 minutes before fluffing with a fork.