This saucy topping is deliciously French and a match made in heaven
Ingredients
- 50g button mushrooms halved
- 1 small brown onion, roughly chopped
- 1 small clove garlic, crushed
- 2 tablespoons dry red wine
- ¼ cup beef stock
- 1 teaspoon tomato paste
- ½ teaspoon cornflour
- ½ teaspoon water
- 1 scotch fillet of beef
- 1 cup of mashed celeriac/potato
Method
- Heat a non-stick frying pan over medium-high heat and cook the steak 3-5 minutes on each side or until cook to your liking. Time depends on the thickness of the steak. Remove and set aside to rest. Then cut into thick slices
- Mix the cornflour and water together to a paste consistency
- Cook mushrooms, onions and garlic in the same pan as the steak until they soften slightly
- Add stock and wine along with the tomato and cornflour paste. Stir to deglaze the pan and simmer until sauce thickens
- Place steak on top of the mashed celeriac/potato
- Pour the sauce over the steak and serve with green beans or vegetables of choice
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