Beef eye fillet steaks in Spinach and mushroom sauce
Succulent eye fillet steaks with a delicious mushroom sauce
Serves
3 - 4
Prep Time
10 mins
Cook Time
20 mins
For a foolproof mid-week meal the family will love, you can't go past this delicious eye fillet steak recipe. This classic combo is quick and easy to put together while still embodying all of the rich flavours and elegance of a steakhouse dinner.
Served alongside a warm and buttered crusty sourdough bread, you'll love spooning the decadent and creamy mushroom and spinach sauce over juicy steaks.
This recipe is courtesy of www.silverfernfarms.com
For a foolproof mid-week meal the family will love, you can't go past this delicious eye fillet steak recipe. This classic combo is quick and easy to put together while still embodying all of the rich flavours and elegance of a steakhouse dinner. Served alongside a warm and buttered crusty sourdough bread, you'll love spooning the decadent and creamy mushroom and spinach sauce over juicy steaks.
Print
ShareIngredients
1 pack (300g) Silver Fern Farms Beef Eye Fillet Steaki
2-3 Tbsp Worcestershire sauce
olive oil
to rub1 Wild Fennel Co. seasoning
1⁄2 cup button mushrooms
sliced1⁄2 cup baby spinach
fresh2 tsp butter
1 cup cream
full fat2 garlic cloves
crushed1⁄2 cup white wine
sourdough
crustybutter
Method
Remove the Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 minutes.
Drizzle with olive oil and season with salt and freshly cracked pepper.
Place a cast iron skillet on a medium to high heat.
Once heated, cook the steaks on the pan for 3-4 mins each side to medium-rare.
Remove from the heat and cover steaks with foil and rest for 5 minutes.
Combine all the sauce ingredients, excluding spinach, in a medium saucepan.
Bring to a soft rolling boil, over a medium heat, ensuring that the liquid does not spill over the sides.
Continue to cook for about 10 mins until mushrooms have softened and creamy sauce has slightly reduced.
Once finished cooking the steaks (see next tab), return the pan to the heat and add in your Worcestershire sauce to deglaze the pan then quickly add the cream sauce after this.
Stir in the spinach and the Wild Fennel Co. seasoning.
Allow to cook for a further 5 mins on the heat, stirring occasionally to ensure it does not stick to the pan.
Slice the steaks against the grain and pour over the sauce. Serve with crusty sourdough with butter.
Nutrition Information per Serving (221g)
This nutrition analysis is based on 4 serves and is for the eye fillet and spinach & mushroom sauce only.
