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.
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 top of Ragu top with more fresh thyme if you wish, and serve with chips and steamed broccoli.