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Beef Fillet with Tangy Cumberland Sauce

Cooking Directions

Serves: 4

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

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