Fillet Steak in our house is a real favourite. We enjoy it served on its own or with a sauce. I have a few sauces that are my no fail favourites but I have to say this Mushroom Ragu sauce is out there in front. It’s so simple and quick to make and quite honestly tastes so delicious I always wish I had made double the quantity. If you don’t like steak it would go equally as well with Chicken.
As you can see in the picture I served the steak and Ragu with oven roasted chunky chips and broccoli, but the Ragu would go equally well with mashed potatoes or roasts.
Serves 2 ( more if you want a smaller portion)
tbsp olive oil
1 onion, chopped
200g large, flat mushrooms, halved and thickly sliced
1 tbsp tomato purée
100ml red wine
100ml vegetable stock, hot, made from 1/2 cube
Few fresh thyme leaves, plus extra to serve (optional)
Fillet Steak,chunky chips,broccoli to serve
- Heat the oil in a wide saucepan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the mushrooms. Cover and cook for 5 minutes, until the mushrooms have released some juice.
- Uncover and cook for a few minutes to evaporate the juice, then stir in the purée. Cook for 30 seconds, then stir in the red wine. Bubble for a few minutes to reduce by half.
- Make up the stock and stir in with a few fresh thyme leaves. Bubble for a few minutes, until reduced a little, then season. Spoon onto plate, sit steak on of Ragu top with more fresh thyme if you wish, and serve with chips and steamed broccoli.
Here is a little something to satisfy your sweet and savoury tooth. These are so easy to make,but very rich. The salty pretzels counteract the rich sweetness of the chocolate and condensed milk. They also keep for up to 2 weeks in an airtight container,so they can be your little daily treat. The quantity makes 20 small squares.
Remember this little treat is very high in sugar so eat sparingly.
You will need a 25cm x 16cm tin (Approximate size)
100g mini pretzels
15g butter cubed
300g milk chocolate chips
400g full fat sweetened condensed milk
1 tsp vanilla extract
Roughly chop 50g pretzels
Line the baking tin with non-stick baking paper
Put condensed milk,chocolate chips,butter and vanilla extract into a heat proof bowl over simmering water and heat. Stir occasionally until chocolate is melted and mixture is smooth and warm but not hot.
Remove from the heat and stir in the chopped pretzels.
Pour the mix into the tin and smooth the top. Press in the whole pretzels. Leave to cool for 1 hour. Cover with cling film and put into fridge until firm. This will take 1-2 hours approximately.
Lift the fudge out of tin and cut into squares.
Store in an airtight container.