Name: Steak with red wine and mushroom sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 20 gram butter, plus 20g extra; 1 tablespoon olive oil; 4 250g beef fillet steaks; 2 eschalots, finely chopped; 1 clove garlic, finely chopped; 2 teaspoon rosemary, chopped; 400 gram field mushrooms, sliced; 1 cup red wine; 3/4 cup beef stock; 1/2 cup cream; baby spinach leaves, to serve; chips, to serve

Steak with red wine and mushroom sauce

A classic pub meal that you can make at home.

Serves 4

Prep

15M

Cook

15M

Total

30M

These perfectly-cooked thick cut beef fillet steaks are wonderful served with a flavoursome red wine and mushroom sauce, hot crispy chips and fresh greens.

Looking for more pub meals you can make at home?

Ingredients

20 gram butter, plus 20g extra

1 tablespoon olive oil

4 250g beef fillet steaks

2 eschalots, finely chopped

1 clove garlic, finely chopped

2 teaspoon rosemary, chopped

400 gram field mushrooms, sliced

1 cup red wine

3/4 cup beef stock

1/2 cup cream

baby spinach leaves, to serve

chips, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Line an oven tray with baking paper.

2.Heat butter and oil together in a large frying pan on high. Cook steaks 1-2 minutes each side, to seal and brown well. Transfer to tray and season to taste. Bake 8- 10 minutes, until cooked to taste. Rest, covered loosely with foil, 5 minutes.

3.Meanwhile, melt extra butter in same pan on medium. Saute eschalots, garlic and herbs 2-3 minutes, or until tender. Increase heat to high and add mushrooms. Cook 4-5 minutes, until golden.

4.Add wine to pan to deglaze. Cook, stirring occasionally, 2-3 minutes, until reduced by half. Stir in stock and simmer 2 minutes.

5.Mix in cream. Season to taste. Serve steaks with sauce. Accompany with baby spinach leaves and chips.

Cooking time will vary depending on the thickness of your steaks. Always use good-quality wine, medium to dry, when cooking savoury dishes. Poor-quality wine could affect the flavour of the dish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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