Fillet Steaks with Portobello Mushrooms and Thyme

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

32.3g

Energy (kJ)

2260kJ

Energy (kcal)

539kcal

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)

21.3g

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

129.1g

9041kJ

2158kcal

53.4g

42.6g

24.9g

10.8g

151.2g

49.9g

85.4g

75.6g

8.9g

0.1g

501mg

2055mg

5.13g

494IU

24.2mg

239mg

12.97mg

4175mg

Ingredients
Cook

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)