9 oz fillet Steak in Creamy Mushroom Sauce

with Asparagus

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Peel and chop the shallots and garlic cloves. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Slice the mushrooms

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2 Cook sauce

Heat a pan over a medium-low heat with a drizzle of oil. Once hot, fry the mushrooms for 8 min until browned. Reduce the heat to low and add the shallots and garlic. Fry for 2-3 min further. Add the cream, measured water and stock cube. Simmer for 5 min or until the sauce has thickened (add a splash of water, if needed). Season with salt and pepper.

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3 Fry steaks

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with and pepper.

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4 Boil asparagus

Meanwhile, rinse the asparagus and discard their woody stems. Cook the asparagus in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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5 Serve

Season the rested steaks generously with salt and pepper.Serve the steaks with the sauce and the asparagus to the side.

Tips for fussy eaters

Serve with roasted potatoes and plate the sauce on the side.

Pro tip

Why not cook the steaks on the grill / barbecue / braai...

Dim the lights, grab a glass of red and enjoy!

Cooking Time: 30 min

Cals 940 · Prot 76 · Carbs 14 · Fat 66

Gluten-Free

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Sauce

Shallots 1 Piece
Garlic cloves 3 Piece
Chestnut mushrooms 500 Grams
Olive oil 2 Tbsp
Mushroom stock cube 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp
Cooking cream 200 ML
Water 100 ML

Side

Thick asparagus 250 Grams

Dim the lights, grab a glass of red and enjoy!

Cooking Time: 30 min

Cals 940 · Prot 76 · Carbs 14 · Fat 66

Gluten-Free

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Peel and chop the shallots and garlic cloves. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Slice the mushrooms

photo

2 Cook sauce

Heat a pan over a medium-low heat with a drizzle of oil. Once hot, fry the mushrooms for 8 min until browned. Reduce the heat to low and add the shallots and garlic. Fry for 2-3 min further. Add the cream, measured water and stock cube. Simmer for 5 min or until the sauce has thickened (add a splash of water, if needed). Season with salt and pepper.

photo

3 Fry steaks

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with and pepper.

photo

4 Boil asparagus

Meanwhile, rinse the asparagus and discard their woody stems. Cook the asparagus in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

5 Serve

Season the rested steaks generously with salt and pepper.Serve the steaks with the sauce and the asparagus to the side.

Tips for fussy eaters

Serve with roasted potatoes and plate the sauce on the side.

Pro tip

Why not cook the steaks on the grill / barbecue / braai...

Ingredients

Number of people

Steak

Fillet steak 500 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Sauce

Shallots 1 Piece
Garlic cloves 3 Piece
Chestnut mushrooms 500 Grams
Olive oil 2 Tbsp
Mushroom stock cube 1 Piece
Salt 1 Tsp
Black pepper 0.5 Tsp
Cooking cream 200 ML
Water 100 ML

Side

Thick asparagus 250 Grams
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