Fillet steaks with mushroom wine sauce
Perfect steaks, delicious sauce. Instead of serving the sauce on the side, I reheat the steaks in the sauce just before serving. If you want your steak cooked medium-well, then simmer in the sauce a bit while longer.
Ingredients
- 4 thick fillet steaks 210-240 grams each
- Sea salt
- Black pepper
- 2 Tbsp extra virgin olive oil
- 60 grams unsalted butter
- 3 Tbsp shallots chopped
- 2 tsp garlic chopped
- 600 grams mixed mushrooms Like portobellos, white and cremini
- 1 heaped tsp Dijon mustard
- 1 Tbsp all-purpose flour
- 200 ml full bodied red wine
- 100 ml beef stock or chicken stock or water
- 2 tsp fresh thyme chopped
- 60 ml cream
Instructions
- Season the steaks liberally, on both sides, with sea salt and pepper. Heat a large skillet over high heat. Pour in olive oil and place seasoned steaks. Cook undisturbed for 3 minutes per side for medium-rare.
- Don’t overcook the steaks or the steak police will get you! Take the steaks out of the pan in a platter.
- Add butter in the skillet, shallots and garlic. Cook stirring for a couple of minutes, scraping the pan to get all those lovely bits and pan juices. Add mushrooms and cook 5 minutes or so until they are soft and begin to release their juices. Keep cooking 5 minutes longer, stirring occasionally.
- Sprinkle mushrooms with the flour and mix well. Stir in mustard. Pour over the wine and beef stock or water. Season with salt and pepper. Add the thyme and let everything come to a boil. Cook a couple of minutes until mixture reduces and thickens slightly.
- Add cream and keep cooking a couple of minutes longer. Sauce should be nice and thick-ish. If it’s too thin, cook a bit longer. If it’s too thick add some water.
- Return steaks to the pan and let them heat through for 2-3 minutes, basting with the sauce. Serve with rice or mushed potatoes.
Notes
These steaks are served medium-rare. If you want a medium steak or medium-well, then simmer steaks in the sauce 5 more minutes.