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Peppered fillet steak with tarragon & mushroom sauce
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Steak is the ultimate ‘treat’ dinner and a great cut to cook for one. The quick mushroom sauce is rich and indulgent; it also works well tossed through cooked pasta or pearled spelt.
1 large desiree, maris piper or king edward potato, roughly chopped
10g unsalted butter
1 thick fillet steak (about 150g)
1 tbsp olive oil
1 tsp black peppercorns
80g portabellini mushrooms, sliced
1 garlic clove, crushed
1 shallot, sliced
50ml double cream
3 sprigs tarragon, leaves finely chopped
½ tsp Dijon mustard
steamed green beans, to serve (optional)
1. Boil the potato in a pan of salted water for 12-15 minutes, until just tender. Drain, return to the pan and add a little of the butter; season. Roughly mash until crushed. Set aside, cover and keep warm.
2. Meanwhile, put the steak on a plate, rub all over with ½ tbsp oil and season with salt. Crush the peppercorns and rub all over the steak to coat evenly. Heat a medium frying pan over a high heat. When hot, add the steak and cook for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Use a slotted spoon to transfer to a warm plate, cover and allow to rest. (Find our tips for cooking the perfect steak on page 131.)
3. Put the frying pan back on a medium heat and add the remaining butter and 1 tbsp oil. Add the mushrooms, garlic and shallot; cook, stirring, for 6-8 minutes or until softened. Stir in the cream and 50ml water; cook over a medium heat for 5-6 minutes. Stir in the tarragon and mustard; season and remove from the heat. Serve the steak with the mash, mushroom sauce and beans, if liked.
Typical values per serving:
This recipe was first published in October 2020.