Mmmmm steak!! How many times have you uttered that statement? How about trying out this lean, succulent fillet steak tonight? It’s an easy fix, healthy, and will be melting tenderly in your mouth within just a few minutes!
Tip: Ensure the steaks are thawed 30 minutes before preparation.
Course: Main meal
Prep time: 15 minutes
Cooking time: 20 mins
Total time: 0 hours, 35 minutes
Allergens: Milk, Mushrooms
An intermediate dish: For an intermediate and professional cooks
Grounded black pepper
Light soy sauce
2 tbsps. Vegetable oil
Fresh ground garlic
6 cups of fresh sliced mushrooms/8 oz. of canned, sliced mushrooms
6 oz. of steak each
If you get your steaks a day before preparation, wrap them on a plate then place them in the fridge.
Anytime longer will lead to darkening which is okay. It’s a sign of oxidation which is great for the flavor. On the other hand, you can still get them fresh.
Mix two spoons of the light soy sauce with one spoon of vegetable oil. If you’re not a soy sauce person, you can use a pinch of salt to taste instead.
Add in the ground pepper, ¼ spoon of garlic then place one fillet steak in this mixture. In terms of size, a 6 oz steak will roughly be about 1 ½ inch thick.
Heat a heavy frying pan to the smoking point. Add each steak separately.
Depending on how you prefer your steak, whether it is medium-rare or well-done, flip the steak once it’s firm enough.
Add in the mushrooms, a slice of butter, then let them both cook. Remove the steak once ready then add the whipped cream into the pan.
Slightly warm the serving plates together with the saucers for serving the mushroom sauce.
For about 3-5 minutes, the mushroom and the sauce will blend.
Goes well with:
You can then serve your steak hot, together with the mushroom sauce, steamed vegetables, and other healthy assortments such as creamy mashed potatoes and brown rice