Portabellini Mushroom Steak Diane

Portabellini Mushroom Steak Diane. Image: South African Mushroom Farmers’ Association

Portabellini Mushroom Steak Diane: A mouth-watering Sunday lunch

A special Sunday dish the family will not forget, this Portabellini Mushroom Steak Diane is incredibly delicious.

Portabellini Mushroom Steak Diane

Portabellini Mushroom Steak Diane. Image: South African Mushroom Farmers’ Association

There is something so traditional and special about having an elaborate family lunch on a Saturday afternoon. This Portabellini Mushroom Steak Diane is an excellent option. It will kick-start everyone’s taste buds.

The selection of ingredients for the sauce is simply delicious. The combination of brandy with Worcester sauce ensures that the meat becomes butter-soft. Each bite is delicately tender and almost falls off your fork.

The added mushrooms give this Portabellini Mushroom Steak Diane dish that much-anticipated umami flavour. This is exactly what we can expect from any dish with mushrooms.

Serving suggestions Portabellini Mushroom Steak Diane

After simmering the steaks in the sauce for a delicious infusion of flavours, plate the steaks and spoon over a generous amount of the sauce. Sprinkle a handful of chives and serve with roast potatoes and a crunchy garden salad.

Let us know in the comments of this recipe if you have tried it out. It may easily become a family favourite.

Portabellini Mushroom Steak Diane recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 2 x 180g fillet steak medallions

  • 2 Tbsp butter

  • 2 large shallots, finely diced

  • 1 clove garlic, minced

  • 250 g portabellini mushrooms, sliced

  • 60 ml / 4 Tbsp brandy

  • 125 ml beef or mushroom stock

  • 125 ml cream

  • 1 Tbsp Dijon mustard

  • 2 Tbsp Worcestershire sauce

  • chives, to serve

  • salt and pepper, to taste

  • olive oil, for frying

Method

  • Rub the steaks with olive oil and season generously with salt.
  • Heat a large heavy-based frying pan over medium-high heat.
  • When the pan is very hot, add the steaks and cook until well caramelised all over.
  • About 3-4 minutes each side for medium-rare. 52-54˚C internal temperature. Remove from the heat and set aside.
  • Turn the heat down slightly and add the butter and shallots.
  • Cook until tender. Add the mushrooms and garlic and cook until fragrant and the mushrooms soften.
  • Turn up the heat and tilt the pan away from you.
  • Pour in the brandy and then carefully light it with a long match or lighter.
  • Shake the pan gently until the flame dies down. Swirl the juices around the pan.
  • Pour in the beef stock and bring to a simmer. Reduce slightly.
  • Pour in the cream and add the Dijon mustard and Worcestershire sauce. Simmer until thickened.
  • Taste to adjust seasoning.
  • Return the reserved steaks to the pan on a bare simmer until the meat is warmed through.
  • To serve, plate the steaks and spoon over a generous amount of the sauce.
  • Sprinkle with fresh chives.
  • Serve alongside roast potatoes and a green salad.

Notes

  • Pairing suggestion: Pair with Hartenberg Cabernet Sauvignon Shiraz Blend.

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