Quick Restaurant quality fillet steak smothered in a pepper mushroom sauce at home

Posted on October 28th, 2009 by Richard Catto 2,289 views

As a true red-blooded South African male nothing gets my blood pumping like a nice juicy fillet steak smothered in a great sauce. However, eating a fillet steak at a fancy restaurant will put a massive dent in your wallet these days. So how does one create a fantastic fillet steak meal complete with wonderful sauce at home?

Well, you cheat, of course!

Unless you’re some culinary expert at creating wonderful sauces, your best alternative is to find a really great sauce to accompany your home cooked fillet banquet. Which is precisely what I have done.

Now, there are two fillet sauces that I love above all: pepper and mushroom, so I thought, why not combine them and have them both in one delicious sauce? I give you, my solution, which is so easy, even the most challenged stay at home bachelor can manage it all by themselves, with the minimum of fuss.

Here is what you need:

• 1 kilogram of fillet steak (R140)
• Real butter (to pan fry the steak in)
• 200ml Royco Pepper Sauce sachet containing Green & Black peppercorns
• 285 gram tin of Spar Creamed Mushrooms

Method

• Toss a large knob of butter into your pan with the heat turned up to maximum. You want to cook your fillet at maximum heat so that it sears all the goodness in and browns the meat quickly.
• While the pan is heating up, cut your 1 kilogram of fillet steak into medallions (for fast cooking) or larger chunks if you prefer it that way. The larger your chunks, the redder the interior will be. If you like your steak well done, cut the fillet into medallions about 1.5 cm thick.
• As soon as the butter is all melted and it’s reached maximum temperature, dump your fillet steak into the pan and brown your fillet on both sides, turning it quickly to avoid burning it. When it’s cooked to the degree you like it, which should take about 20 – 30 minutes, take all the meat out and place it on a serving plate.
• Turn the heat down to the lowest setting, because now it’s time to create your perfect sauce. Do not discard what’s in your pan, or swop it out for a fresh one – you want to keep all the flavour from cooking the meat in the pan, when you add the sauce to it.
• Empty the tin of Creamed Mushrooms into the pan and stir quickly, because the pan will still be super hot. The temperature will come down very quickly.
• Add the contents of the Pepper sauce sachet to the creamed mushrooms and stir until the sauces are blended together.
• Add your cooked meat back into the pan of sauce, pushing them down into the sauce mixture so that all the pieces are smothered in sauce.
• You can now serve yourself some of the fillet steak drenched in a unique pepper mushroom sauce blend. You can leave the heat on the lowest setting to keep the rest of the meal warm.

1 kilogram of fillet is enough to feed two people or 1 extra greedy person.

Anyway, try this out if you like. It works well with Rump steak as well, if fillet is a bit too expensive for you. If you like steak, and you enjoy pepper and mushroom sauces, you’ll love this meal. If you like potato chips with your steak, you can oven bake some while you’re preparing the steak.

Of course, the best way to round out this meal is with a nice bottle of Cabernet Sauvignon, an intimate candle-lit table for two, and good company.

Tags: fillet steak
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