4 fillet steaks, about 175 g (6 oz) each
4 tbsp olive oil
1 onion, finely chopped
175 g (6 oz) button mushrooms, sliced
200 ml (7 fl oz) white wine
150 ml (5 fl oz) double cream
2 tsp French mustard
2 tbsp chopped fresh tarragon
1 clove garlic, crushed
salt and pepper
tarragon sprigs, to garnish (optional)
4 tbsp olive oil
1 onion, finely chopped
175 g (6 oz) button mushrooms, sliced
200 ml (7 fl oz) white wine
150 ml (5 fl oz) double cream
2 tsp French mustard
2 tbsp chopped fresh tarragon
1 clove garlic, crushed
salt and pepper
tarragon sprigs, to garnish (optional)
method
1. Flatten steaks with your fist or with a meat mallet.
2. Heat 2 tbsp oil in a frying pan and fry steaks, turning regularly, according to taste.
3. Meanwhile, heat oil in another frying pan and saute onion for 3 mins.
4. Add mushrooms and cook for a further 2 mins. Add wine and simmer for 5 mins.
5. Stir in cream, mustard, tarragon, garlic and seasoning and heat gently to warm through.
6. Serve steaks on a bed of mushroom sauce, garnished with tarragon sprigs, if liked.
Follow this guide for perfectly cooked steaks:
Rare: 4 mins Medium: 6 mins Well done: 8 mins
2. Heat 2 tbsp oil in a frying pan and fry steaks, turning regularly, according to taste.
3. Meanwhile, heat oil in another frying pan and saute onion for 3 mins.
4. Add mushrooms and cook for a further 2 mins. Add wine and simmer for 5 mins.
5. Stir in cream, mustard, tarragon, garlic and seasoning and heat gently to warm through.
6. Serve steaks on a bed of mushroom sauce, garnished with tarragon sprigs, if liked.
Follow this guide for perfectly cooked steaks:
Rare: 4 mins Medium: 6 mins Well done: 8 mins
serving amount
serves 4
rate this recipe
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