Kevin's Seared Fillet Steak with Creamy Mustard and Mushroom Sauce
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
Ingredients
- 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
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 flavours.
- 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.
