Fillet Steak, Asparagus and Mushroom Sauce with Asparagus and Mushroom Sauce
- Gluten Free
- High Protein
- Premium
- Meat
- Contains Dairy
- Beef
Butter-soft fillet steak served with velvety mashed potato and seared giant asparagus.
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Nutrition Per Serving
- Calories 941
- Carbs 47.4g
- Fat 52.8g
- Fibre 10.7g
- Protein 73.5g
- Sugar 9.6g
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0.0 min
Pre-heat the oven to 200C.
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0.5 min
Peel and chop the potato into small cubes.
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2.5 min
Place the potato into a pan, cover with salted water and place on the heat to boil until tender. (around 15mins).
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4.0 min
Slice the brown mushrooms.
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5.0 min
Finely chop the shallots and garlic.
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6.5 min
Finely grate the emmental cheese.
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8.0 min
Place a frying pan over high heat.
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8.5 min
Season the fillet steaks with salt and pepper and rub with a little olive oil, on both sides.
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10.0 min
Place the fillet steaks into the frying pan and sear on each side for 2 mins.
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11.0 min
Place a sauce pan with half the butter over medium high heat.
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12.0 min
Add the shallots and garlic to the pan and sorte until softened.
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13.5 min
Add the brown mushrooms and fresh thyme and continue to cook until tender.
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14.0 min
Remove the fillet steaks from the pan and place into the oven to finish cooking. (around 4-5mins rare, 6-8min medium, 10min+ well done).
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15.0 min
Add 2/3 of the cream to the mushrooms and season with salt and pepper, stir to combine.
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15.5 min
Reduce the heat of the mushroom sauce to a slow simmer.
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16.0 min
Using the pan from the steaks place over high heat and add the aspargus, cook until the skin is beginning to blister.
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17.5 min
Remove the potatoes from the heat, drain and return to the pan.
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18.5 min
Add the grated emmenthal to the potatoes and mash until smooth.
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19.5 min
Add the butter and cream to the potatoes, season with salt and pepper and stir until well mixed.
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21.0 min
Remove the steaks from the oven and set aside to rest.
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21.5 min
Distribute the mash potato and asparagus among serving plates.
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23.0 min
Serve the steaks atop the mash potato and top with the mushroom sauce.
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