John Myers
Fillet Steak on Mushrooms, Onions and Tomatoes
The perfect fillet steak on mushrooms, onions and tomatoes recipe with a picture and simple step-by-step instructions.
- 180 g Beef fillet steak
- 0,5 medium sized Red onion
- 4 medium sized Brown mushrooms
- 1 medium sized Tomato
- Clarified butter
- 1 branch Rosemary
- 1 toe Garlic
- 2 piece Herbal butter, homemade
- Salt, pepper, sugar
- Fleur de sel
- First I preheat the oven to 180 ° C (top and bottom heat). I cut the onion into coarse rings, the mushrooms into quarters or sixths, depending on their size, and the tomato is peeled, pitted and cut into pieces.
- Then I heat some clarified butter in a pan and sear the fillet steak on both sides over high heat. I reduce the heat, salt and pepper the steak on both sides and toss the rosemary sprig and garlic clove briefly before I take everything out of the pan.
- I put the steak in an ovenproof dish, put a piece of herb butter on top and then let it simmer in the oven for 10-12 minutes.
- In the meantime, I sauté the onion rings and mushrooms in the remaining frying fat over medium heat and add a piece of herb butter. Just before the steak is done, I stir in the tomato pieces. Finally, I season everything with salt, pepper and a pinch of sugar.
- I serve the steak on the vegetables and season again with freshly ground pepper and fleur de sel. I serve with a couple of baked potatoes – triplets, which I cook in the oven with a little olive oil, coarse sea salt, a sprig of rosemary and a clove of garlic for a good 45 minutes – or crispy fried potatoes.
Facebook Comments