Fillet Steak With Mushrooms
- 1 Knorr Rich Beef Stock Pot
- 3 tsps olive oil
- 2 fillet steaks, each 225g
- 200g Portobello mushrooms, sliced across the cap
- Dash of Knorr Chicken Touch of Taste
- 1 shallot, very finely chopped
- 1 garlic clove, very finely chopped
- 1 tsp chopped parsley
- A little good quality balsamic vinegar
- Sprigs of parsley, to garnish
Bring a pan of water to the boil. Add the unopened Knorr Rich Beef Stock Pot to the hot water and set aside so that the Knorr Rich Beef Stock Pot melts inside its wrapping.
Heat a large, heavy-based frying pan, allowing the pan to get nice and hot. Add 1 tsp olive oil to the pan. Once the oil is hot add in the 2 fillet steaks. Fry over medium heat for 5 minutes, then turn over to brown the other side, frying for a further 5–10 minutes, depending on how you want your steak done.
Meanwhile, heat a second frying pan. Add in 2 tsps olive oil, heat through and add the mushroom slices. Fry, stirring often, until the mushrooms are cooked through and nicely golden brown, around 5–6 minutes.
Add a dash of Knorr Chicken Touch of Taste to season the mushrooms the shallot and garlic. Pour any steak juices from the pan with the steaks over the fried mushrooms to give them just that little bit more flavour. Sprinkle with the chopped parsley and remove from direct heat.
Carefully remove the Knorr Rich Beef Stock Pot from the hot water. Cautiously open the Knorr Rich Beef Stock Pot, bearing in mind that the plastic will be very hot. Using a pastry brush, paint the Knorr Rich Beef Stock Pot over all sides of the cooked steaks, glazing and seasoning them. Using the Knorr Rich Beef Stock Pot here as a meat glaze, at once seasoning the steaks and intensifying their beefy flavour. Set aside any remaining Knorr Rich Beef Stock Pot to cool, then store in the fridge to use later on.
Place the steaks on a warm serving dish. Layer the fried mushrooms on top of the steaks. Pour a little olive oil over the mushrooms if you want to. Pour a little balsamic vinegar over the mushrooms. Garnish with parsley sprigs and serve at once.
Recipe courtesy of Knorr