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Steak with Chili Mushrooms

  • difficulty

    easy

  • serves

    2

  • cooks in

    15 to 30 mins

  • calories

    487 per serving

Ingredients

  • Olive Oil
  • 2 Fillet Steaks
  • 6 Portobello mushrooms, sliced across the cap (omit from first part of 30 Day Get Lean)
  • 1 Shallot, very finely chopped (omit from first part of 30 Day Get Lean)
  • 1 Garlic Clove, very finely chopped (omit from 30 Day Get Lean)
  • 8 Cherry Tomatoes, quartered (omit from first part of 30 Day Get Lean)
  • 10 New Potatoes (omit from 30 Day Get Lean)
  • 1 Red Pepper (omit from first part of 30 Day Get Lean)
  • Chilli flakes 

Cooking Directions

  1. You don't need to peel the new potatoes; just rinse to remove any dirt and cook whole. To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10-15 minutes) and drain.

  2. Heat a large, heavy-based frying pan, allowing the pan to get nice and hot.

  3. Add a splash of olive oil to the pan.

  4. Once the oil is hot add in the 2 fillet steaks.

  5. Fry over medium heat for 5 minutes, then turn over to brown the other side, frying for a further 5-10 minutes, depending on how you want your steak done.

  6. Meanwhile, heat a second frying pan.

  7. Add in a splash of olive oil, heat through and add the mushroom slices.

  8. Fry, stirring often, until the mushrooms are cooked through and nicely golden brown, around 5‰ÛÒ6 minutes.

  9. Add the tomatoes and peppers for the last 2 minutes.

  10. Add a pinch (or as many as you wish) of chili to season the mushroom mixture.

  11. Add the shallot and the garlic.

  12. Pour any steak juices from the pan with the steaks over the mushroom mixture to give them just that little bit more flavor and remove from direct heat.

  13. Place the steak on a plate and layer the mushroom mixture on top of the steak. Add the new potatoes to the plate and serve.