fillet steak with shiitake mushrooms in red wine
A simple but luxurious dish that can be made in minutes.
Ingredients
- 2 fillet steaks
- oil for frying
- 1 punnet of Riverford shiitake mushrooms, cleaned but left whole
- 1 tbsp port (optional)
- 6 tbsp red wine
- leaves from a sprig of thyme
- knob of butter, about 40-50g
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Method
- Lightly oil the steaks and season on both sides. Heat a heavy based pan until very hot, add the steaks and seal on both sides. For medium to medium-rare steaks you want to cook them for about 3 mins each side, depending on their thickness. Adjust the time a couple of mins either way for rare or well done.
- Remove the steaks from the pan to a plate and leave them to rest.
- Add a little more oil to the pan if needed and add the mushrooms, and cook for one min only. Add the thyme leaves, port if using, and red wine.
- Cook until the liquid is reduced by about half, then add the butter.
- Serve the mushrooms over the steaks.
