Fillet Steak and Creamy Wild Mushroom Sauce
with Fondant Potatoes and Roasted Carrots
This Fillet Steak and Creamy Wild Mushroom Sauce takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your home!
The quantities provided above are averages only.
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.
Ingredients
2 unit(s)
21 Day Aged British Fillet Steaks
450 grams
Potatoes
1 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
3 unit(s)
Carrot
15 grams
Wild Mushroom Paste
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
30 grams
Butter
250 milliliter(s)
Boiled Water for the Stock
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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 well.
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.
Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
While everything roasts, pop the (now empty) frying pan back on high heat (no need to clean).
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.
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.
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 roasted carrots alongside.
Spoon the mushroom sauce over the steak to finish.
Enjoy!
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