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Plated meal

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.

Nutrition Per Portion

  • Calories

    941

  • Carbs

    47.4g

  • Fat

    52.8g

  • Fibre

    10.7g

  • Protein

    73.5g

  • Sugar

    9.6g

  • 0.0 min

    Pre-heat the oven to 200C.

  • 0.5 min

    Peel and chop the potato into small cubes.

  • 2.5 min

    Place the potato into a pan, cover with salted water and place on the heat to boil until tender. (around 15mins).

  • 4.0 min

    Slice the brown mushrooms.

  • 5.0 min

    Finely chop the shallots and garlic.

  • 6.5 min

    Finely grate the emmental cheese.

  • 8.0 min

    Place a frying pan over high heat.

  • 8.5 min

    Season the fillet steaks with salt and pepper and rub with a little olive oil, on both sides.

  • 10.0 min

    Place the fillet steaks into the frying pan and sear on each side for 2 mins.

  • 11.0 min

    Place a sauce pan with half the butter over medium high heat.

  • 12.0 min

    Add the shallots and garlic to the pan and sorte until softened.

  • 13.5 min

    Add the brown mushrooms and fresh thyme and continue to cook until tender.

  • 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).

  • 15.0 min

    Add 2/3 of the cream to the mushrooms and season with salt and pepper, stir to combine.

  • 15.5 min

    Reduce the heat of the mushroom sauce to a slow simmer.

  • 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.

  • 17.5 min

    Remove the potatoes from the heat, drain and return to the pan.

  • 18.5 min

    Add the grated emmenthal to the potatoes and mash until smooth.

  • 19.5 min

    Add the butter and cream to the potatoes, season with salt and pepper and stir until well mixed.

  • 21.0 min

    Remove the steaks from the oven and set aside to rest.

  • 21.5 min

    Distribute the mash potato and asparagus among serving plates.

  • 23.0 min

    Serve the steaks atop the mash potato and top with the mushroom sauce.

  • Ingredients

    Fillet Steak

    Giant Asparagus

    trimmed

    Brown Mushrooms

    sliced

    Cream

    Shallots

    finely chopped

    Potatoes

    chopped

    Butter

    Fresh Thyme

    Garlic

    finely chopped

    Emmental Cheese

    finely grated

    Olive Oil

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