Kevin's Seared Fillet Steak with Creamy Mustard and Mushroom Sauce

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By Kevin Dundon

Signature Tastes Smooth & Creamy Potato Mash is the ideal side to serve with this recipe. Once warmed, stir in some Signature Tastes Smoked Applewood Cheddar for a luxurious mash.

4 people 10 minutes 5 minutes


  • 150 ml Beef Stock
  • 50 g Butter
  • 150 ml Cream
  • 3 tbsp Dijon Mustard optional
  • 2 - Garlic Cloves chopped
  • 1 tbsp Olive Oil
  • 1 pinch Sea Salt and pepper
  • 2 - Shallots finely chopped
  • 2 - Sprigs Thyme
  • 4 - SuperValu Signature Tastes Fresh Irish Hereford Fillet Steak
  • 1 pack SuperValu Signature Tastes Irish Mushroom Medley
  • 1 - SuperValu Signature Tastes Smooth & Creamy Potato Mash


  1. In a saucepan, over a low heat, heat the mashed potato and keep warm.
  2. Preheat a sauté pan until very hot. Drizzle the oil over the fillets of steak and rub to coat well.
  3. 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.
  4. Continue to cook, basting the steaks in the butter for a further 2-3 minutes for medium or 4-5 minutes for well-done.
  5. Once ready, remove the steaks from the pan and over medium heat, add the mushrooms, shallots, garlic and thyme.
  6. 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 flavours.
  7. Add the cream and bring back to simmer for a further minute or so.
  8. Remove from the heat and add the rested steaks back into the sauce to coat.
  9. Serve immediately with some mashed potatoes.
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