Heat the oil and butter in a heavy based frying pan, pan fry the beef fillet for 2 minutes each side (rare, 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 Tangy Cumberland Sauce and 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.
- 1 tbsp olive oil
- 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 dsp Tracklements Tangy Cumberland Sauce