Steak Fillet With Mushrooms

Total Time
45mins
Prep 20 mins
Cook 25 mins

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 Nutrition

  • 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.
Most Helpful

delicious! we love filet here and this was an easy weeknight dinner. the only change i made was to deglaze the pan with brandy, and the flames shot right up to the ceiling, very dramatic. the sauce was easy to prepare while the steaks rester, a keeper.

chia September 25, 2008