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

2 Tablespoons olive oil
4 Steak fillet (you will see from the photo mine were very thick about 300g a piece So cooking time reflects this.)
500g Mixed mushrooms, sliced and chopped (see note above for what I used)
3 Cloves garlic, crushed
40g Herbed butter
1 Teaspoon beef stock granules
180ml Creme fraiche
70ml Cream
1 Teaspoon cornflour
3 Green onions, sliced thinly
2 Tablespoons fresh parsley, chopped finely

Method

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.

Sauce

1. 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.

2. 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.

3. Stir in onions and parsley, serve sauce over steak.

All photos taken by me unless otherwise stated.