Steak Fillet With Mushrooms

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.

• Ready In: 45 mins
• Serves: 4

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.