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Full of deep and earthy flavours, this seared steak dish is a beautiful dish to cook up for company. Placed on a bed of sauteed portobello and chestnut mushrooms, this recipe brings to life all the flavours in the dish.
- 4 portobello mushrooms, sliced
- 150g chestnut mushrooms, sliced
- 100g button mushrooms, halved
- 50g butter
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- 1 tbsp vegetable oil
- 4 x 150g fillet steaks
- Freshly ground black pepper
- 4 bunches cherry tomatoes on-the-vine
- Melt the butter in a large frying pan and add the red onion and garlic. Cook over a medium heat until softened – about 3-4 minutes.
- Add all the mushrooms and cook over a medium heat for 10 minutes, stirring from time to time.
- Meanwhile, preheat a ridged char-grill pan or heavy-based frying pan. Rub a little vegetable oil over each fillet steak, then season with black pepper. Add the steaks to the heated pan and cook for 2-3 minutes per side for medium-rare steaks. Cook for a little longer if you prefer medium or well-done steaks.
- Transfer the steaks to warm plates to rest for 2-3 minutes. Meanwhile, char-grill or dry-fry the cherry tomato bunches for 2-3 minutes. Serve the steaks with the mushrooms, garnished with the cherry tomatoes.