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Steak with Mushroom Sauce

Yields4 ServingsCook Time20 mins

 2 tbs olive oil
 400g cup mushrooms, diced
 1 garlic clove, crushed
 1 tbs Worcestershire sauce
 1 cup salt-reduced beef stock
 1 tsp Dijon mustard
 2 tsp cornflour
 1 tbs cold tap water
 2 tbs chopped flat-leaf parsley
 4 beef fillet steaks, trimmed
 mashed potato & steamed vegetables, to serve

Preheat oven 180°C fan forced. Heat half the oil in saucepan over high heat. Add mushrooms and garlic, cook for 5 minutes or until mushrooms are tender. Combine the Worcestershire sauce, stock and mustard in a jug. Stir into the mushrooms, cook, stirring occasionally for 3 minutes.


Blend the cornflour with water until smooth. Stir the cornflour mixture into mushrooms. Bring the sauce to the boil, stirring constantly. Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Stir in the parsley.


Meanwhile, heat char-grill pan over high heat. Rub both sides steaks with remaining oil. Char-grill for 2-3 minutes each side until seared. Transfer to the oven and cook a further 5 minutes for medium or until cooked to your liking. Transfer to a warm plate, cover to keep warm while resting for 5 minutes.


Spoon mash potato onto plates, top with steak. Spoon over mushroom sauce, serve with steamed vegetables, if desired.

Nutrition Facts

Servings 0