Campaign financed with aid from the European Union. The content of this website represents the views of the author only and is his/her sole responsibility.
The European Commission does not accept any responsibility for any use that may be made of the information it contains.
Replace those chips with a healthier alternative by sitting a sizzling steak on top of a bed of of scrumptious mushrooms. Finish with a pretty tomato vine garnish to wow your guests.
- 4 portobello mushrooms, sliced
- 150g chestnut mushrooms, sliced
- 100g button mushrooms, halved
- 50g butter
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- 1 tbsp vegetable oil
- 4 x 150g fillet steaks
- Freshly ground black pepper
- 4 bunches cherry tomatoes on-the-vine
- Melt the butter in a large frying pan and add the red onion and garlic. Cook over a medium heat until softened – about 3-4 minutes.
- Add all the mushrooms and cook over a medium heat for 10 minutes, stirring from time to time.
- Meanwhile, preheat a ridged char-grill pan or heavy-based frying pan. Rub a little vegetable oil over each fillet steak, then season with black pepper. Add the steaks to the heated pan and cook for 2-3 minutes per side for medium-rare steaks. Cook for a little longer if you prefer medium or well-done steaks.
- Transfer the steaks to warm plates to rest for 2-3 minutes. Meanwhile, char-grill or dry-fry the cherry tomato bunches for 2-3 minutes. Serve the steaks with the mushrooms, garnished with the cherry tomatoes.