This recipe has a fond memory for me. I was sitting in sunny South Africa with a wonderful family and this is what was served for a Sunday meal. It's so savory that I was craving it for weeks after. I highly suggest adding the sour cream to it.
2-2.5lb. or 1 kg fillet
2 cloves garlic, slivered
1 teaspoon or 5ml dry mustard
1/2 teaspoon or 2ml paprika
2 Tablepoons or 25ml vegetable oil
Salt and milled black pepper
1 onion, chopped
8 ounces or 200g mushrooms, wiped and sliced
6 sprigs thyme, chopped
1/2 cup or 125ml red cooking wine
1/2 teaspoon or 2 ml each salt and sugar
Sour cream (optional)
Spike meat all over with garlic. Rub with mustard and paprika and brown gently on all sides in hot oil.Transfer to small roasting pan that is a little larger than the meat, and season lightly.In the same pan, fry onion, mushrooms and thyme. When beginning to brown, remove from stove and add wine,Salt and sugar. Pour over fillet and roast at 325 degrees farenhiet or 160 C for about 1 hour 10 minutes for rare. Remove meat to serving platter and stand in warm place for 5 minutes. Serve the gravy thickened, reduced, or with the addition of a little sour cream.