This is a lovely recipe, but it won’t be for everybody the sauce is quite beefy with a bit of a tang my husband loves this, but feel free to pair it with your favourite sauce or just serve it plain, there are loads of flavour just with meat mushrooms and spinach.
Ingredients
4 Steaks, fillet (or any cut you prefer.)
Sauce
1 Cup dry red wine
2 Teaspoons beef stock powder (I use quite a dense flavoured stock, so adjust accordingly.)
2 Tablespoons balsamic vinegar
2 Teaspoons Worcestershire sauce
2 Teaspoons Dijon mustard
11/2-2 Teaspoons cornflour
pepper to taste
4 Tablespoons cream
Mushrooms
4 Large portobello mushrooms (If you can only get smaller ones, I do 2-3 per person.)
3 Cloves garlic, unpeeled
1 Jar (190g) Roasted red peppers in oil, drained
4 Slices soft goats cheese, thickly sliced (or enough to place one slice on each mushroom.)
Olive oil, to drizzle over mushrooms
Spinach
600g Baby Spinach
30-40g Butter
2 Cloves garlic, crushed
Method
1. Season steaks on each side, set to one side.
Sauce
1. Heat wine, stock, vinegar, sauce and mustard in a saucepan, Mix a little water with cornflour and add to sauce stir until mixture thickens, add pepper and cream, keep warm over a low heat, stirring from time to time.
Mushrooms
1. Lightly oil an ovenproof baking dish place mushrooms in dish in a single layer, place a garlic clove at each end of dish and one in the middle.
2. Bake in 180c oven, until tender about 15 Min’s, top each mushroom with red pepper and place goats cheese on top, return to oven for about 5 Min’s or until goats cheese starts to melt.
Spinach
1. Melt butter in a pan add garlic cook for 1 minute, add spinach and cook until spinach wilts stirring occasionally.
Steaks
1. Grill, BBQ or pan fry steaks until desired doneness.
To serve: Place a mound of spinach in the centre of each plate top with mushroom and place steak on top drizzle with sauce.
All photo’s taken by me unless otherwise stated.
