9 oz fillet Steak in Creamy Mushroom Sauce

with Rosemary Potatoes and Asparagus
Dim the lights, grab a glass of red and enjoy!
Cals 1178 · Prot 83 · Carbs 67 · Fat 67
Gourmet
Family-Friendly
Try Hello Chef Now
45 min
photo
Dim the lights, grab a glass of red and enjoy!
Cals 1178 · Prot 83 · Carbs 67 · Fat 67
Gourmet
Family-Friendly
Try Hello Chef Now
Download PDF
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
Cooking cream
200 ML
Water
100 ML
Mushroom stock cube
1 Piece
Salt
1 Tsp
Black pepper
0.5 Tsp
Side
Thick asparagus
250 Grams
Potatoes
Fresh rosemary
10 Grams
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp

Tips for fussy eaters

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Pro tip

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

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Roughly chop the rosemary. Rinse the potatoes and chop them (skins on) into small cubes. Add them to a large baking tray with the rosemary, a drizzle of vegetable oil and a generous pinch of salt. Toss until the potatoes are fully coated. Roast for 40 min or until golden and crisp. 
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2 Prep vegetables

Peel and chop the shallots and garlic. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Slice the mushrooms
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3 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 creammeasured 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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4 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.
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5 Asparagus

Meanwhile, remove the asparagus' woody stems. Cook the asparagus in a pot of salted boiling water for 3-4 min or until tender. Drain once tender.
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6 Serve

Season the rested steaks generously with salt and pepper. Serve the steaks with the roasted potatoes, mushroom sauce and the asparagus to the side.

Tips for fussy eaters

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Pro tip

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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