- Seared Fillet Steak with Creamy Mustard & Mushroom Sauce Easy Gourmet Recipe

Seared Fillet Steak with Creamy Mustard and Mushroom Sauce

Seared Fillet Steak with Creamy Mustard and Mushroom Sauce

Recipe - Portarlington - McLoughlin's

Seared Fillet Steak with Creamy Mustard and Mushroom Sauce

Prep Time5 Minutes

Servings4

Cook Time10 Minutes

Ingredients

1 SuperValu Signature Tastes Smooth & Creamy Potato Mash

4 SuperValu Signature Tastes Fresh Irish Hereford Fillet Steak

1 tbsp olive oil

50g butter

2 shallots, finely chopped

1 pack SuperValu Signature Tastes Irish Mushroom Medley

2 garlic cloves, chopped

2 sprigs thyme

150ml beef stock

3 tsp Dijon mustard, optional

150ml cream

Sea salt, to taste

Black pepper, to taste

Directions

Ingredients

1 SuperValu Signature Tastes Smooth & Creamy Potato Mash
4 SuperValu Signature Tastes Fresh Irish Hereford Fillet Steak
1 tbsp olive oil
50g butter
2 shallots, finely chopped
1 pack SuperValu Signature Tastes Irish Mushroom Medley
2 garlic cloves, chopped
2 sprigs thyme
150ml beef stock
3 tsp Dijon mustard, optional
150ml cream
Sea salt, to taste
Black pepper, to taste

Method

In a saucepan, over a low heat, heat the mashed potato and keep warm.
Preheat a sauté pan until very hot. Drizzle the oil over the fillets of steak and rub to coat well.
Place the fillets on the pan. Season well and sear for 2-3 minutes on each side over high heat, reduce the heat to medium, and add the butter.
Continue to cook, basting the steaks in the butter for a further 2-3 minutes for medium or 4-5 minutes for well done.
Once ready, remove the steaks from the pan and, over medium heat, add the mushrooms, shallots, garlic, and thyme.
Reduce the heat to medium/low, and cook for 60-90 seconds, then add the stock, mustard, and simmer for 2 minutes to reduce and concentrate the flavors.
Add the cream and bring back to simmer for a further minute or so.
Remove from the heat and add the rested steaks back into the sauce to coat.
Serve immediately with some mashed potatoes.

5 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 SuperValu Signature Tastes Smooth & Creamy Potato Mash

SuperValu Freshly Prepared Irish Rooster Potato Mash (500 g)

3 for €10

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€4.00€8.00/kg

4 SuperValu Signature Tastes Fresh Irish Hereford Fillet Steak

SuperValu Signature Tastes Hereford Irish Fillet Steak (370 g)

Save €4

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€14.99 was €18.99€40.51/kg was €51.32/kg

was €51.32/kg

1 tbsp olive oil

SuperValu Olive Oil (500 ml)

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€4.29€8.58/l

50g butter

SuperValu Irish Creamery Butter (454 g)

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€3.99€8.79/kg

2 shallots, finely chopped

SuperValu Signature Tastes Mixed Onions. Shallots & Garlic (500 g)

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€1.99€3.98/kg

1 pack SuperValu Signature Tastes Irish Mushroom Medley

SuperValu Baby Button Mushrooms (150 g)

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€1.09€7.27/kg

2 garlic cloves, chopped

SuperValu Garlic (3 Piece)

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€1.13€0.38 each

2 sprigs thyme

Not Available

150ml beef stock

Knorr Beef Stock 4 Pots (112 g)

2 for €3

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€2.79€24.91/kg

3 tsp Dijon mustard, optional

Maille Dijon Mustard (215 g)

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€3.85€17.91/kg

150ml cream

SuperValu Fresh Cream (250 ml)

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€1.59€6.36/l

Sea salt, to taste

SuperValu Sea Salt (250 g)

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€1.50€6.00/kg

Black pepper, to taste

Funky Soul Whole Black Pepper Grinder (45 g)

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€2.39€53.11/kg

Recipe

Ingredients

1 SuperValu Signature Tastes Smooth & Creamy Potato Mash
4 SuperValu Signature Tastes Fresh Irish Hereford Fillet Steak
1 tbsp olive oil
50g butter
2 shallots, finely chopped
1 pack SuperValu Signature Tastes Irish Mushroom Medley
2 garlic cloves, chopped
2 sprigs thyme
150ml beef stock
3 tsp Dijon mustard, optional
150ml cream
Sea salt, to taste
Black pepper, to taste

Method

In a saucepan, over a low heat, heat the mashed potato and keep warm.
Preheat a sauté pan until very hot. Drizzle the oil over the fillets of steak and rub to coat well.
Place the fillets on the pan. Season well and sear for 2-3 minutes on each side over high heat, reduce the heat to medium, and add the butter.
Continue to cook, basting the steaks in the butter for a further 2-3 minutes for medium or 4-5 minutes for well done.
Once ready, remove the steaks from the pan and, over medium heat, add the mushrooms, shallots, garlic, and thyme.
Reduce the heat to medium/low, and cook for 60-90 seconds, then add the stock, mustard, and simmer for 2 minutes to reduce and concentrate the flavors.
Add the cream and bring back to simmer for a further minute or so.
Remove from the heat and add the rested steaks back into the sauce to coat.
Serve immediately with some mashed potatoes.