Fillet Steaks with Portobello Mushrooms and Thyme
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
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
- 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)
Beef Stock Pot
From stews to pies, the Knorr beef Stock Pot is an essential ingredient in all meat based dishes to bring out that hearty beef goodness. View detailsOpens in new window
- 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.