Fillet Steak and Creamy Wild Mushroom Sauce
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Fillet Steak and Creamy Wild Mushroom Sauce

Fillet Steak and Creamy Wild Mushroom Sauce

with Fondant Potatoes and Cavolo Nero

This Fillet Steak and Creamy Wild Mushroom Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2

21 Day Aged British Fillet Steaks

450

Potatoes

1

Garlic Clove

10

Chicken Stock Paste

15

Wild Mushroom Paste

75

Creme Fraiche

(Contains Milk)

100

Chopped Cavolo Nero

Not included in your delivery

30

Butter

250

Water for the Stock

100

Water for the Sauce

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Nutritional information

Energy (kJ)2721 kJ
Energy (kcal)650 kcal
Fat35.2 g
of which saturates19.7 g
Carbohydrate47.5 g
of which sugars6.3 g
Protein40.3 g
Salt2.29 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Garlic Press
Kettle
Measuring Jug
Oven dish
Large Frying Pan

Instructions

Prep the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.

Remove the steaks from your fridge to allow them to come up to room temperature. Peel and halve the potatoes lengthways. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the potatoes, cut-side down, and cook until browned, 4-5 mins.

Add the butter (see pantry for amount), then turn the potatoes over to brown the other side, 2-3 mins.

Cook your Fondants
2

Meanwhile, pour the boiled water for the stock (see pantry for amount) into a measuring jug with the chicken stock paste and garlic. Stir to combine.

Once browned, transfer the potatoes to an ovenproof dish, cut-side up, pouring over the melted butter from the pan. Pour in the chicken stock from your measuring jug. TIP: The potatoes should fit snugly in the dish and the stock should cover the potatoes by three quarters - add a splash more water if needed.

When the oven is hot, cook on the top shelf until the potatoes are tender and you can easily slip a knife through, 25-30 mins.

Mushroom Sauce Time
3

Pop the (now empty) frying pan back on high heat (no need to wash).

Pour in the water for the sauce (see pantry for amount) and bring to the boil.

Once boiling, stir in the wild mushroom paste until well combined. Simmer until thickened enough to coat the back of a spoon, 1-2 mins.

Stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and season with pepper if needed.

Fry the Steaks
4

Meanwhile, heat a drizzle of oil in another large frying pan on high heat. Season the steaks with salt and pepper.  

Once hot, lay in the steaks and fry until browned, 1-2 mins on each side.

Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done.

Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Bring on the Cavolo Nero
5

Pop the (now empty) steak pan back on high heat with a drizzle of oil. TIP: Discard any tough stalks from the cavolo nero.

Once hot, add the cavolo nero and a splash of water. Cover until wilted, 3-4 mins.

Once cooked, taste and season with salt and pepper.

Finish and Serve
6

When everything's ready, pour any steak resting juices into the mushroom sauce. Stir to combine and reheat until piping hot, adding a splash of water if needed.

Slice your fillet steaks in half and transfer to your plates. Serve the fondant potatoes (discard the stock they were cooked in) and cavolo nero alongside.

Spoon the mushroom sauce over the steak to finish.

Enjoy!