Save for later

Steak with mushroom sauce

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
A tasty winter warmer, delicious served with plenty of vegetables and potatoes.
Serves
2
Prep
10 minutes
Cook
15 minutes
Each 379g serving contains (excludes serving suggestion)
KCal
265
Carbs
8.50g
Fibre
2.00g
Protein
38.00g
Fat
8.30g
Saturates
2.80g
Sugars
3.70g
Salt
0.90g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
2 lean rump/sirloin steaks, each weighing about 150g
1 red onion, chopped
1 clove garlic, crushed
200g mixed mushrooms, sliced
1 heaped tsp flour
1 tbsp red wine (optional)
1 tsp Dijon mustard
150ml beef stock
Method
  1. Heat the oil in a pan, add the steaks and brown for 1–2 minutes each side (cook rarer than you wish to serve as they'll be cooked again later). Place on a plate and cover with foil.
  2. Add the onion, garlic and mushrooms to the same pan and cook for 4–5 minutes. Add the flour and mix well, stir in the wine (if using) and mustard. Gradually add the stock and stir 1–2 minutes to thicken.
  3. Return the steaks to the pan along with any juices and coat well with the sauce. Cook for 1 minute, or if you prefer well done then cook an extra 3-4 minutes. Serve with salad.
Chefs tips
  • This works very well with venison steaks for a lower fat version, or with a chicken breast (use vegetable or chicken stock).
  • Look out for packs of mixed mushrooms, which are ideal for this dish.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk