Ingredients
- 2 lean fillet steaks
- 1 tablespoon rapeseed or olive oil
For the Cauliflower Purée
- 1 small cauliflower, cut into small florets
- 1 vegetable stock cube, crumbled
- 25g prepared garlic butter, melted
For the Mushroom Sauce
- 25g prepared garlic butter
- 225g chestnut mushrooms, cleaned and sliced
- 100ml sweet sherry or good, hot beef stock
- 2 tablespoons freshly chopped flat-leaf parsley, optional
Method
- To prepare the cauliflower purée; cook the cauliflower in a large pan of boiling water with the crumbed vegetable stock cube for 15 minutes, or until tender. Transfer to a food processor or blender, add the melted garlic butter and purée for 1-2 minutes, or until the mixture is smooth. Season if required.
- For the mushroom sauce; melt the remaining butter in a non-stick medium frying pan over a moderate heat and gently cook mushrooms for 2-3 minutes, stirring occasionally. Add the sherry and cook for 3-4 minutes or until the sauce is reduced and syrupy.
- Heat a non-stick griddle pan over a moderate heat.
- Put the steaks on a clean chopping board, season and brush with the oil on both sides.
- Cook the steaks according to your preference; transfer to a warm plate and set aside to rest for a few minutes.
- Reheat the purée, if required and place the steaks on top, spoon over the mushroom sauce, garnish with the parsley, if used and serve with seasonal vegetables.
If you prefer a beefier steak flavour the recipe works well with sirloin, rump or rib-eye steaks too.
Additional Cooking Information
Follow the cooking times below:Based on a 2cm thick steak:Rare: 2½ minutes on each sideMedium: 4 minutes on each sideWell done: 6 minutes on each side For flat iron steaks cook for:Rare -2 minutes on each sideMedium Rare - 3-4 minutes on each sideMedium -5-7 minutes on each sideFor best results with flat iron, cover with foil and rest for 5-10 minutes before serving.
Rate this recipe
Click the stars to rate this recipe to let other users know what you think
Notes
Based on a fillet steak 2-3cm thick To Cook Rare: 3-4 minutes on each side To Cook Medium: 4-5 minutes on each side To Cook Well Done: 6-7 minutes on each side Share it with your friends Print Energy 551kcal Fat 36.