Seared Fillet Steak with Sautéed Portobello Mushrooms

Prep time: 5 minutes
Cooking time: 25 minutes
Serves: 4
Served with chestnut and button mushrooms

INGREDIENTS

  • 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

METHOD

  1. 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.
  2. Add all the mushrooms and cook over a medium heat for 10 minutes, stirring from time to time.
  3. 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.
  4. 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.
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