Show your love with this perfect date night recipe. A creamy mushroom sauce that is full of flavour, served over a juicy steak with mash and veggies will make everyone happy. 

(Serves 2) 


  • 2 x 300gm Angus Pure Scotch Fillet Steaks (
  • 500 gm mixed mushrooms (See Notes)
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1/4 cup white wine
  • 2 spring onions, finely sliced
  • 2 teaspoons Dijon mustard
  • 250ml cream for cooking
  • Handful of Parmesan cheese
  • Mash & veggies to serve

Season steaks on both sides with salt, pepper and olive oil. Allow to sit for approximately 30 minutes to come to room temperature.

Meanwhile, slice mushrooms. Heat a large deep sided fry pan on high heat, add a lug of olive oil, reduce heat and sauté garlic for 2-3 minutes. Add mushrooms and sauté for a 6-7 minutes, add wine and continue to cook till all juices have almost evaporated, this can take a while. (You don’t want too much excess juice at this point otherwise you will have a runny sauce) 

Heat a grill plate on high heat, once hot add your steaks and cook for approx 4 minutes on each side for medium rare (This will depend on how thick your steaks are - see Notes) 

While you are cooking your steaks add the spring onions, cream, and mustard to your sauce and simmer away for about 4-6 mins to allow your sauce to thicken a little. Season sauce with salt and pepper and a handful of grated Parmesan. 

Once your steak is cooked, remove from the pan, place on a plate and cover with foil. Allow the steak to rest for 4 mins while you plate up some mash and veggies.

This sauce is best when a variety of mushrooms have been used. I used Swiss brown, portobello and button mushrooms. 

While it depends on the thickness of the steaks, and their temperature when you put them in the pan, I generally cook steaks for 4 minutes each side for medium rare. (And Always use a timer!) The best way to tell if they are cooked is to see how springy they are when pressed. As a guide the springier they are the more under cooked they are, the tougher they are the more well cooked they are. 

I always use the Philadelphia cream for cooking because it will not split and does not get too runny.


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