This juicy fillet steak with stroganoff sauce is so delicious! It’s packed full of flavour with that creamy mushroom sauce and being flambéed with brandy makes it extra special! It’s a super quick and easy meal which seriously tastes superb. Give it a go!
The other day I went to our local butcher to buy some fillet steak. We’ve been going there quite a lot just lately and every steak we’ve had from them has been delicious! Dean normally goes for ribeye whereas I tend to go for fillet. I bought the steak to make a traditional beef stroganoff and on the way home I thought it would be a shame cut up such a nice (and pricy) piece of meat! So I thought it would be nice to keep it whole and flambé it with some brandy.
You learn something new every day, I didn’t realise stroganoff had its origins in mid 19th century Russia. It’s become a popular dish all around the world with considerable variation from the original recipe. Most beef stroganoffs are served with pasta these days however can sometimes be with rice. I went down the rice route as I thought it would be a lighter option. I must admit though that the sauce would go beautifully with some pasta on its own or with slices of beef or chicken.
Dean and I love mushrooms – so much so that we’re the proud owners of this book! Dean hates it when I buy the plain white button mushrooms (they’re boring according to him!), so I always get chestnut or small portobello ones. So for this dish thought I’d mix it up a bit by adding shiitake (his favourite) too.
We would normally have steak on a weekend as it’s more of a treat but we decided to have this dish midweek – sometimes it’s nice to mix things up a bit! I find that by working from home these days and having more flexibility you can have your weekend in the middle of the week 😀 Lots of people work weekends these days and different shift patterns so this meal would work well for them as a treat any day of the week!
What’s your favourite cut of steak and sauce of choice? Let me know in the comments!
Fillet Steak Stroganoff
Ingredients
- 2 fillet steaks
- 25 g butter
- 1/2 onion thinly sliced
- 1 tsp garlic puree
- 250 g small portobello and shiitake mushrooms sliced
- 1 tbsp dijon mustard
- 1 tbsp plain flour
- 300 ml beef stock
- 2 tbsp crème fraîche
- handful fresh parsley
- salt and pepper
- 1 tbsp brandy
- 130 g basmati rice
Instructions
- Take your fillet steak out of the fridge so that it comes up to room temperature. Season each steak with salt and pepper.
- Put your rice on, follow the instructions on the packet for how long to cook it.
- Heat the butter in a large frying pan on a medium heat, add the onions and cook them for about 5 minutes until they are nice and soft.
- Add all the mushrooms and cook until they are soft, stirring in with the onions.
- Add the mustard and stir in well so it’s coating the onions and mushrooms.
- Turn the heat down, then add the flour and stir in well. Once the flour has coated the onions and mushrooms add the beef stock, then keep stirring. Turn the heat back up and let it come to the boil. Turn down to a simmer.
- Add the crème fraîche to your sauce and stir in. Leave to simmer while you are preparing your steak. Note that if you like lots of sauce then don’t over simmer it.
- Put a large frying pan on a full heat. When it’s smoking hot add the steaks and brown on each side for about 2 minutes. Depending on how you like your steak cooked you might want to do this for a bit longer.
- If you want to flambé your steak then put the brandy in to a ladle and carefully heat over a flame. When the alcohol starts to burn off you will begin to see fumes. Tip it very gently towards the flame and it will ignite. Immediately and carefully pour the brandy over the steaks, stand well back and allow the flames to die down.
- Add 1 tbsp of butter to the pan and baste the steak as it melts.
- Rest your steaks for a few minutes. Check your sauce, season with salt and pepper then sprinkle with fresh parsley.
- Plate your steak up and spoon over your sauce. Enjoy with some steamed rice.
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