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FILLET STEAK WITH MUSHROOM SAUCE

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I have an ongoing love affair with red meat… so it’s no surprise I am doing another steak dish.

This one is inspired by a recipe my mom makes. The creamy mushroom sauce is decadent, rich and luxurious. It’s so versatile, you can serve it with steak, fish, chicken or pasta.

My mom uses chicken stock to make her sauce, but I’m using red wine, because let’s face it…everything tastes better with some vino.

So pour yourself and extra glass and enjoy it while you cook.

Salute xxx Chef MM

FILLET STEAK WITH MUSHROOM SAUCE

US (Imperial)

Print Ingredients

FOR THE STEAK
6 x (6 to 8oz) tenderloin/fillet steaks *****
1 TBS Black pepper
1 TBS Kosher Salt
1 TBS coriander
1 TBS thyme
1 TBS brown sugar
1 TBS paprika
1 TBS instant coffee powder

FOR THE SAUCE
4 TBS butter / olive oil
1 onion- chopped
2 cloves garlic –finely chopped
2 packets mushrooms cut into slices (any variety will work)
1 TBS mustard powder
1 TBS flour
1 cup red wine
1 cup cream / orley whip
Coarse Salt and Black Pepper to taste

InstructionsCombine the ingredients for the rub. Slather on top of steaks and marinade for 2 hours.

Heat a pan over medium heat. Add the butter/oil and sauté the chopped onions and garlic till golden. Add the mushrooms and cook for a few minutes until they soften.

Add the mustard powder, flour and red wine and simmer gently till sauce starts to thicken. Add the cream making sure not to boil the sauce (otherwise it will curdle). Reduce heat and cook till sauce thickens. Season with salt and pepper to taste.

Preheat the grill to medium heat. Put the steaks on and cook for 4 minutes a side for medium rare steaks (5 minutes a side for medium well and 6 minutes a side for well done).
Remove the steaks from the grill and let them rest for 5 minutes.

Spoon the mushroom sauce on top of each steak and garnish with some fresh thyme. Serve alongside some steamed vegetables, potatoes or a salad.

***** You can also use rib eye or New York Strip

SERVES 6

EU (Metric)

Print Ingredients

FOR THE STEAK
6 x (170g-230g) tenderloin/fillet steaks *****
1 TBS Black pepper
1 TBS Kosher Salt
1 TBS coriander
1 TBS thyme
1 TBS brown sugar
1 TBS paprika
1 TBS instant coffee powder

FOR THE SAUCE
4 TBS butter / olive oil
1 onion- chopped
2 cloves garlic –finely chopped
2 packets mushrooms cut into slices (any variety will work)
1 TBS mustard powder
1 TBS flour
1 cup red wine
1 cup cream / orley whip
Coarse Salt and Black Pepper to taste

InstructionsCombine the ingredients for the rub. Slather on top of steaks and marinade for 2 hours.

Heat a pan over medium heat. Add the butter/oil and sauté the chopped onions and garlic till golden. Add the mushrooms and cook for a few minutes until they soften.

Add the mustard powder, flour and red wine and simmer gently till sauce starts to thicken. Add the cream making sure not to boil the sauce (otherwise it will curdle). Reduce heat and cook till sauce thickens. Season with salt and pepper to taste.

Preheat the grill to medium heat. Put the steaks on and cook for 4 minutes a side for medium rare steaks (5 minutes a side for medium well and 6 minutes a side for well done).
Remove the steaks from the grill and let them rest for 5 minutes.

Spoon the mushroom sauce on top of each steak and garnish with some fresh thyme. Serve alongside some steamed vegetables, potatoes or a salad.

***** You can also use sirloin or rump

SERVES 6

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