Steak Fillet With Mushrooms

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“This is a simple steak recipe that tastes great, I served mine over sweet potato rosti which went really well. You can use any mushrooms you like, what ever is in season or your favourite. I used swiss brown, enoki and oyster, so take your pick. I used herbed butter to cook the mushrooms which I strongly recommend as it adds so much flavour to the sauce.”

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 4 steak fillets (you will see from the photo mine were very thick about 300g a piece So cooking time reflects this.)
  • 500 g mixed mushrooms, sliced and chopped (see note above for what I used)
  • 3 garlic cloves, crushed
  • 40 g herbed butter
  • 1 teaspoon beef stock granules
  • 180 ml creme fraiche
  • 70 ml cream
  • 1 teaspoon cornflour
  • 3 green onions, sliced thinly
  • 2 tablespoons fresh parsley, chopped finely


  1. Pre-heat oven to 180 degrees celsius.
  2. Heat oil in a pan, add steaks and sear 2 minutes each side, cook for a further 4-5 Min's a side.
  3. Remove to an oven proof dish and cook for a further 15-20 Min's for Medium rare-Medium. Please adjust cooking times for thinner steaks as I said above mine were about 300g a piece and this cooking time gave us a tender steaks, nice and pink in the middle.
  4. Sauce.
  5. Melt butter in a pan, add mushrooms, cook, until almost tender, add garlic and cook for a further 2 Min's, stirring, so garlic does not burn.
  6. Add creme fraiche, cream and stock, bring to the boil. Reduce heat to a simmer, mix a little water with cornflour, add to sauce and stir until mixture thickens.
  7. Stir in onions and parsley, serve sauce over steak.

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