INGREDIENTS
Mushroom Sauce
1 tbsp butter
¼ tbsp olive oil
250g button mushrooms, sliced
1 tsp minced garlic
¼ cup vegetable stock
½ cup thickened cream
Salt and black pepper
2 tsp fresh thyme leaves
Fillet Steak
2 x 200g fillet steaks
1 tbsp olive oil
Salt and pepper
METHOD
Mushroom Sauce
- In a fry pan, heat the oil and melt the butter over medium heat.
- Add the mushrooms and sauté until brown and the moisture has evaporated.
- Add the garlic and sauté for 1 minute.
- Add the stock and simmer, reducing slightly. Reduce the heat to low, add the cream and simmer for 3 mins or until the sauce thickens.
- Season and stir through the thyme leaves just before serving.
Fillet Steak
- Bring the steak to room temperature and pat dry with paper towel.
- Heat oil in a heavy based pan over high heat. Season each side of the steak generously.
- Cook one side for 2 minutes until a crust forms, then turn. Cook for another 2 minutes or until cooked to your liking. Sear the edges of the steak.
- Transfer to a plate, cover loosely with foil, rest for 5 minutes.
- Serve with mushroom sauce, dressed greens and crispy smashed potatoes.
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