Portabellini Mushroom Steak Diane

Serves 2

There is something so traditional and special about having an elaborate family lunch on a Saturday afternoon. This Portabellini Mushroom Steak Diane is an excellent option. It will kick-start everyone’s taste buds.

The selection of ingredients for the sauce is simply delicious. The combination of brandy with Worcester sauce ensures that the meat becomes butter-soft. Each bite is delicately tender and almost falls off your fork.

The added mushrooms give this Portabellini Mushroom Steak Diane dish that much-anticipated umami flavour. This is exactly what we can expect from any dish with mushrooms.

SERVING SUGGESTIONS PORTABELLINI MUSHROOM STEAK DIANE
After simmering the steaks in the sauce for a delicious infusion of flavours, plate the steaks and spoon over a generous amount of the sauce. Sprinkle a handful of chives and serve with roast potatoes and a crunchy garden salad.

Ingredients:

2 x 180g fillet steak medallions
2 Tbsp butter
2 large shallots, finely diced
1 clove garlic, minced
250g portabellini mushrooms, sliced
60ml / 4 Tbsp brandy
125ml beef or mushroom stock
125ml cream
1 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce

Chives, to serve
Salt and pepper, to taste
Olive oil, for frying

Method:

Rub the steaks with olive oil and season generously with salt.
Heat a large heavy based frying pan over medium-high heat.
When the pan is very hot, add the steaks and cook until well caramelised all over.
About 3-4 minutes each side for medium rare. 52-54˚C internal temp.
Remove from the heat and set aside.

Turn the heat down slightly and add the butter and shallots.
Cook until tender. Add the mushrooms and garlic and cook until fragrant and the mushrooms soften.

Turn up the heat and tilt the pan away from you.
Pour in the brandy and then carefully light it with a long match or lighter.
Shake the pan gently until the flame dies down. Swirl the juices around the pan.

Pour in the beef stock and bring to a simmer. Reduce slightly.
Pour in the cream and add the Dijon mustard and Worcestershire sauce.
Simmer until thickened.
Taste to adjust seasoning.

Return the reserved steaks to the pan on a bare simmer until the meat is warmed through.
To serve, plate the steaks and spoon over a generous amount of the sauce.
Sprinkle with fresh chives.

Serve alongside roast potatoes and a green salad.

Pairing suggestion:
Pair with Hartenberg Cabernet Sauvignon Shiraz Blend

Categories: Portabellini Mushroom Steak Diane, South Africa Mushroom Farmers Association SAMFATags: , , , , , , , ,

Sharese Hunt

Love all things wine-related.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.