Beef fillet seared to a golden crust in the RACO SmartStart Stainless Steel 30cm Open Frypan, finished with a silky cracked-pepper mushroom sauce built from the pan juices.
Serves 2
Ingredients
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2 beef eye fillet steaks (about 200g each)
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1 tbsp olive oil
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40g butter
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250g button or Swiss brown mushrooms, sliced
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2 garlic cloves, finely chopped
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80ml dry white wine (or beef stock)
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200ml thickened cream
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1 tsp Dijon mustard
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1 tsp cracked black pepper
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1 tsp salt
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2 tbsp fresh dill, finely chopped, plus sprigs to garnish
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6 fresh basil leaves, to garnish
Method
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Prep steak: Bring steaks to room temperature for 30 minutes. Pat dry and season well with salt.
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Preheat pan: Heat the RACO SmartStart 30cm frypan over medium-high for 3 minutes. The pan is ready when a water droplet skitters across the surface.
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Sear steak: Add olive oil, then sear steaks undisturbed for 3 minutes. Flip and cook for another 2–3 minutes for medium-rare. Add half the butter in the final minute and baste.
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Rest steak: Transfer steaks to a plate, cover loosely with foil and rest while making the sauce.
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Cook mushrooms: Reduce heat to medium. Add remaining butter and mushrooms, cooking for about 5 minutes until golden. Stir in garlic and cracked pepper, then cook for 1 minute.
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Deglaze: Add wine or stock, scraping up the browned bits. Simmer for 2 minutes, or until reduced by half.
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Finish sauce: Stir in cream and Dijon mustard. Simmer for 4 minutes until thickened. Add steak resting juices and most of the dill, then season to taste.
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Serve: Return steaks to the pan or plate them. Spoon over mushroom sauce and garnish with dill and basil.
Notes
Stainless steel tips: A well-preheated pan is everything — if the steak sticks when you try to flip it, it usually isn't ready yet and will release once the crust forms.
Alcohol-free: Swap the white wine for beef stock if you prefer no alcohol.
