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Fillet Steaks with Portobello Mushrooms and Thyme

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 3 tablespoons olive oil
  • 1 Knorr Beef Stock Pot
  • 4 beef fillet steaks
  • 400 grams portobello mushrooms thickly sliced
  • 4 shallots finely chopped
  • 2 cloves garlic finely chopped
  • 8 sprigs fresh thyme finely chopped plus extra to garnish
  • 100 millilitres red wine
  • splash balsamic glaze
  • 2 tablespoons fresh parsley chopped (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

539kcal

Energy (kJ)

2260kJ

Protein (g)

32.3g

Carbohydrate incl. fibre (g)

13.3g

Carbohydrate excl. fibre (g)

10.7g

Sugar (g)

6.2g

Fibre (g)

2.7g

Fat (g)

37.8g

Saturated fat (g)

12.5g

Unsaturated fat (g)

21.1g

Monounsaturated fat (g)

18.9g

Polyunsaturated fat (g)

2.2g

Trans fat (g)

0.0g

Cholesterol (mg)

125mg

Sodium (mg)

514mg

Salt (g)

1.28g

Vitamin A (IU)

123IU

Vitamin C (mg)

6.1mg

Calcium (mg)

60mg

Iron (mg)

3.24mg

Potassium (mg)

1044mg

Total

2158kcal

9041kJ

129.1g

53.4g

42.6g

24.9g

10.8g

151.2g

49.9g

84.4g

75.6g

8.9g

0.1g

501mg

2055mg

5.13g

494IU

24.2mg

239mg

12.97mg

4175mg


  • 1 Gently heat half the oil in a large frying pan. Add the Knorr Beef Stock Pot and cook very gently for 2-3 minutes, stirring regularly, until the stock melts. Tip the mixture into a bowl and leave to cool for 2-3 minutes.
  • 2 Brush the stock mixture all over the steaks then place the steaks into a hot frying pan. Cook for 2 minutes on each side, then turn the heat to low and cook for further 1 minute on each side, or longer depending on how you like your steaks cooked. Remove steaks from the pan and leave to rest in a warm place.
  • 3 Meanwhile, heat the remaining oil in a separate large frying pan. Add the mushrooms and shallots and cook on medium heat for 4-5 minutes, stirring often. Add the garlic and thyme, cook for 1 minute then add the wine. Bring to the boil, simmer for 2 minutes stirring well, then add the Balsamic glaze.
  • 4 Serve the steaks with the glaze and mushrooms and garnish with fresh thyme. Sprinkle with chopped parsley if desired.