Steak with Classic Mushroom Sauce
Juicy, tender steaks coated in a rich and creamy mushroom sauce – what's not to love? This easy, speedy meal will get everyone's approval.
Ingredients
- 600g frozen rosemary and garlic roast potatoes
- 50g unsalted butter, chopped
- 1/4 cup extra virgin olive oil
- 1 brown onion, halved, finely chopped
- 200g Swiss brown mushrooms, sliced
- 200g white cup mushrooms, sliced
- 2 tbs plain flour
- 1 1/3 cups salt-reduced beef stock
- 1 tbs Worcestershire sauce
- 2/3 cup thickened cream
- 1 tbs Dijon mustard
- 4 sprigs thyme, leaves picked
- 6 beef scotch fillet steaks
- 2 bunches broccolini, steamed
Method
- Preheat oven to 240°C/220°C fan-forced. Place potatoes, in a single later, on large greased baking tray. Bake for 30 minutes, turning halfway through until golden and tender.
- Meanwhile, heat butter and 2 tbs oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until softened. Add mushrooms, cook, stirring, for 3 minutes or until mushrooms are tender.
- Sprinkle flour over mushrooms and stir to coat. Add stock and Worcestershire sauce and bring to the boil, stirring. Reduce heat and simmer, stirring constantly, for 5 minutes or until sauce thickens.
- Add cream and mustard. Increase heat and bring to the boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until sauce reduces slightly. Remove from heat. Season with pepper and sprinkle with thyme.
- Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook steaks, in 2 batches, for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a large plate. Cover loosely with foil and rest for 5 minutes.
- Divide steaks, potatoes and broccolini among serving plates. Spoon over mushrooms sauce. Season with pepper. Serve.
