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Written by An easy Fillet Steak Recipe with Mushrooms from Marco Pierre White.
I really enjoy my steaks with a mushroom sauce and use it quite often. If you want to hold back on the sauce here is another great way to cook mushrooms.
Marco is using a stock pot as a glaze but if you don’t have you can use a beef stock cube by mixing it into a paste with a little olive oil.
Use nice big black mushrooms for best results or your favourites.
It’s also an excellent braai idea.
More: Braai Recipes | Steak Braai Recipes | Fillet Steak Recipes
Gourmet Fillet Steak Recipe with Mushrooms | Marco Pierre White
Serving: 2 | Prep: 10 min | Cooking: 15 min
Ingredients:
| Mushrooms | 200 | g | |
| Fillet Steak | 2 | ||
| Shallot | 1 | chopped | |
| Garlic Cloves | 1 | chopped | |
| Olive Oil | |||
| Fresh Parsley | |||
| Beef Stock Pot | 1 | ||
| Balsamic Vineger |
Method:
For the Fillet Steak
1 . If you don’t have a beef stock pot available, use a beef stock cube and add to a little olive oil and mix into a paste.
2 . Slice the mushrooms
3 . Heat up some oil in a pan
4 . Pop in the fillet steaks
5 . Brush on the beef stock pot or paste
For the Mushrooms
1 . Chop the shallots and garlic
2 . In another pan heat up some oil and add the mushrooms
3 . Add a little of the juices from the steaks
4 . When nearly done add the garlic and shallots
5 . Build the plate with the fillet steak topped off with the mushrooms.
6 . Drizzle with the juices, some balsamic and garnish with parsley.
For the Fillet Steak
1 . If you don’t have a beef stock pot available, use a beef stock cube and add to a little olive oil and mix into a paste.
2 . Slice the mushrooms
3 . Heat up some oil in a pan
4 . Pop in the fillet steaks
5 . Brush on the beef stock pot or paste
For the Mushrooms
1 . Chop the shallots and garlic
2 . In another pan heat up some oil and add the mushrooms
3 . Add a little of the juices from the steaks
4 . When nearly done add the garlic and shallots
5 . Build the plate with the fillet steak topped off with the mushrooms.
6 . Drizzle with the juices, some balsamic and garnish with parsley.
