Fillet steak creamy garlic mushroom sauce2018-01-29
- Servings : 2
- Prep Time : 15m
Fillet steak creamy garlic mushroom and white wine sauce.
This recipe, a firm favourite and an occasional special treat in our house. Fillet steak the most expensive cut of all needs care so you want to cook it right and do it justice.
The single most important part of cooking fillet steak is to rest it properly.
Cooking any steak can be quite tricky to get it exactly how you like it. I will show you my method to achieve this, basically it’s the same a the restaurants do it.
To make it extra special I crumble some Blue Cheese on the top just as it comes out of the oven to rest. I call this my Lingering Latin Lover!
The last image in the slider above is how I like to serve it, with all the usual favourites.
The timings are based on the size and weight of the Fillet steak in the ingredients list. They are generous portions indeed but it is a rare treat!
You will also notice that I use Elmlea single cream. I use this cream substitute as I know it will not split.
I will explain the timings in the method. Another note, always oil and season the Fillet steak not the pan.
A perfect appetiser to this dish are my stuffed mushrooms.
- 2 Fillet steaks 400gm each
- 125gm Sliced mushrooms
- 2 Cloves of garlic crushed in a garlic press or finely chopped
- 25gm unsalted butter
- Glug of Olive oil
- Splash of white wine
- 100ml Elmlea single cream
- Malden sea salt flakes
- Fresh cracked black pepper
- Chopped parsley
Pre-heat the oven to 190° Celsius 370° Fahrenheit.
Bring the fillet steak up to room temperature. Place on a plate and pour a little Olive oil all over them and season generously with Malden sea salt flakes and coarsely cracked black pepper.
Place a ribbed cast iron grill pan on full heat, it is important to have it blazingly hot. Place your steaks on to the pan and sear it until you can see the meat change colour from the bottom up, to about 1/4 of the way up. (see image slider above) Then turn your steak over and do the same on the other side.
Now place your steaks into the oven in the cast iron pan with a small knob of butter on top. TIMINGS for steaks this thick. Medium rare : 7 minutes. Medium: 9-10 minutes. Well done: 12 -13 minutes. Now remove them from the oven, cover loosely with foil (At this point as an optional extra crumble some blue cheese on the steaks before covering) allow to rest while you make the mushroom sauce.
Place a pan on medium high heat, add a splash of Olive oil and the 25gm of butter, allow this to melt and begin to sizzle. Now add the mushrooms and sauté for a couple of minutes. Now add the chopped garlic and stir for another minute then adda splash of white wing and allow to reduce slightly. Now add the cream, chopped parsley and a few grinds of coarse black pepper, simmer gently for a few minutes until the sauce is the constancy you require.