Fillet Steaks with Portobello Mushrooms and Thyme
Spoil yourself with a juicy fillet steak. The flavour is intensified by covering the steaks with melted beef stock and the mushrooms fried with shallots, garlic, red wine and balsamic glaze add layers of taste and texture.
- Recipe serves4
- Preparation Time10 min
- Cooking Time15 min
Ingredients
- 3 tbsp olive oil
- 1 Knorr Beef Stock Pot
- 4 fillet steaks
- 400g Portobello mushrooms, thickly sliced
- 4 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 8 sprigs fresh thyme, plus extra to garnish
- 100ml red wine
- Splash Balsamic glaze
- 2 tbsp freshly chopped parsley (optional)
Method
- Gently heat half the oil in a large frying pan. Add the Knorr Beef Stock Pot and cook very gently for 2-3 minutes, stirring regularly, until the stock melts. Tip the mixture into a bowl and leave to cool for 2-3 minutes.
- Brush the stock mixture all over the steaks then place the steaks into a hot frying pan. Cook for 2 minutes on each side, then turn the heat to low and cook for further 1 minute on each side, or longer depending on how you like your steaks cooked. Remove steaks from the pan and leave to rest in a warm place.
- Meanwhile, heat the remaining oil in a separate large frying pan. Add the mushrooms and shallots and cook on medium heat for 4-5 minutes, stirring often. Add the garlic and thyme, cook for 1 minute then add the wine. Bring to the boil, simmer for 2 minutes stirring well, then add the Balsamic glaze.
- Serve the steaks with the glaze and mushrooms and garnish with fresh thyme. Sprinkle with chopped parsley if desired.
- Tips: Delicious served with potato wedges and a mixed salad. Remember that the steaks will continue to cook when they are taken out of the frying pan, so always cook to a little bit under to how you finally would like your steak served.
