Steak Fillet With Mushrooms |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a simple steak recipe that tastes great, I served mine over sweet potato rosti which went really well. You can use any mushrooms you like, what ever is in season or your favourite. I used swiss brown, enoki and oyster, so take your pick. I used herbed butter to cook the mushrooms which I strongly recommend as it adds so much flavour to the sauce. Ingredients:
2 tablespoons olive oil |
4 steak fillets (you will see from the photo mine were very thick about 300g a piece so cooking time reflects this.) |
500 g mixed mushrooms, sliced and chopped (see note above for what i used) |
3 garlic cloves, crushed |
40 g herbed butter |
1 teaspoon beef stock granules |
180 ml creme fraiche |
70 ml cream |
1 teaspoon cornflour |
3 green onions, sliced thinly |
2 tablespoons fresh parsley, chopped finely |
Directions:
1. Pre-heat oven to 180 degrees celsius.
2. Heat oil in a pan, add steaks and sear 2 minutes each side, cook for a further 4-5 Min's a side.
3. Remove to an oven proof dish and cook for a further 15-20 Min's for Medium rare-Medium. Please adjust cooking times for thinner steaks as I said above mine were about 300g a piece and this cooking time gave us a tender steaks, nice and pink in the middle.
4. Sauce.
5. Melt butter in a pan, add mushrooms, cook, until almost tender, add garlic and cook for a further 2 Min's, stirring, so garlic does not burn.
6. Add creme fraiche, cream and stock, bring to the boil. Reduce heat to a simmer, mix a little water with cornflour, add to sauce and stir until mixture thickens.
7. Stir in onions and parsley, serve sauce over steak.
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