Publications
- 1kg - SPAR Steak Co. Fillet Steak
- 15ml - SPAR Extra Virgin Olive Oil
- 5ml - SPAR Tender and Tasty Steak & Chops Spice
- - MUSHROOM SAUCE
- 30ml - SPAR Butter
- 15ml - SPAR Extra Virgin Olive Oil
- 400g - SPAR Freshline Mushrooms, sliced
- ½ - small white onion, finely chopped
- 2 - sprigs SPAR Freshline thyme
- 2 - garlic cloves, chopped
- 10ml - SPAR Dijon Mustard
- 25ml - beef stock made with SPAR Beef Flavour Stock Cubes
- 250ml - SPAR cream
- - lemon zest
- 15ml - chopped SPAR Freshline parsley
Fillet steak is tender with a mild flavour; when cooked with care, it’s a juicy treat! Roast the SPAR Freshline Mediterranean Veg Selection and Washed Potatoes to accompany your feast.
1 Bring your steak to room temperature before cooking; this allows heat to penetrate the meat more evenly. Rub the steak with olive oil and season with the spice.
2 Melt the butter and olive oil together and fry the mushrooms. Don’t stir immediately; allow the mushrooms to colour first. If you stir too soon, they won’t go golden-brown. Add the onion, thyme, garlic and mustard and cook for another minute or two. Add the stock and cook for 5 minutes. Add the cream, reduce the heat to very low and simmer until the sauce is thick. Season with lemon zest and fresh herbs. Keep the sauce warm.
3 Fry the steak in a heavy-based frying pan or cast-iron skillet. Let your pan get really hot before adding the steak – this helps to seal in the juices and caramelise the outside. Once the first side of the steak is caramelised, turn and keep searing until golden-brown all over. The cooking time will depend on your preference, but when it comes to meat of this quality, it’s best served rare (2–3 minutes per side for medium rare). Let it rest for 5–8 minutes before slicing and serving with the mushroom sauce and veggies.
