Pan seared beef fillet with Portobello béarnaise



Portobello ( chopped )  2pcs

Beef fillet                            200gms

Rosemary                            2 strings

Garlic                                     2cloves

Oil                                           2 tblspn

Shallots chopped             15gms

Butter                                   1tblspn



Butter                   110ml

Shallots                1tblspn

Crushed black pepper    1tblspn

Tarragon              1 tspn

Vinegar                30ml

Lemon juice       few drops


White pepper



In a sauce pan , add the butter and sauté the chopped shallots .

Add the chopped mushroom mix well and cook till tender.

Season and salt and pepper and set aside.

Make the béarnaise and mix with the mushroom.

In another sautee pan , add oil ,season the fillet and grill on one side.add the rosemary and garlic whole to flavor and some butter.

Burst continually over the fillet on both side till medium. Serve over the Portobello and béarnaise mixture



Aziz Rajab

Chef Aziz is a professional chef, trainer & passionate Saucier, who completed his training at the Escoffier Hotel School in Nairobi. He has not only achieved a tall order of success in his career as chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. He believes perfection is attainable and makes sure its at the heart of his cooking, leading him to have a sharp eye for detail. The Kitchen is his home as his comfort with food transcends onto the plate.

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