• 4 beef fillets
  • 250 ml chianti
  • 1 tblsp tomato puree
  • 2 shallots (cut into wedges)
  • 150 g chestnut mushrooms (sliced)
  • 1 tsp thyme (chopped)
  • 2 tsp butter
  • pepper for seasoning
  • olive oil, for frying


  • Heat some olive oil in a frying pan. Season the steak on both sides.
  • Add the steak and cook on both sides over a high heat for 2–3 minutes or longer, depending on how well done you like your steak.
  • Transfer the fillets to a platter to “rest” and keep warm in a low oven.
  • Add the shallots to the pan and sauté over a low heat. Add in the mushrooms and thyme, increasing the heat and stirring constantly until the mushrooms are cooked.
  • Add the wine and the tomato puree.
  • Allow to the sauce thicken slightly and add the butter. Remove from the heat and season with salt and pepper.
  • Pour the sauce over the fillet and garnish with a sprig of thyme. Serve immediately.