Neven Maguire's Roast Fillet of Steak with Pepper Sauce & Crispy Portobello Mushrooms  

INGREDIENTS

Steak & Sauce:

• 1 Pack Simply Better Irish Angus Fillet Barrel of Steak
• 2 Tsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 50g Butter
• 2 Large Garlic Cloves, bashed
• 3–4 Fresh Thyme Sprigs
• 2 Shallots, finely chopped
• 100ml Simply Better Irish Made Beef Stock
• 6 Tbsp Simply Better Single Source Irish Jersey Cream
• 2 Tsp Simply Better Wholegrain Mustard
• Sea Salt & Cracked Black Pepper

Crispy Portobello Mushrooms:

• 1 Pack Irish Portobello Mushrooms, thickly sliced
• 50g Plain Flour
• 3 Simply Better Irish Corn Fed Eggs
• 100g Simply Better Sourdough Breadcrumbs
• 3 Tbsp Chopped Flat-Leaf Parsley
• 4 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil

To Serve: Simply Better Irish Creamy Mashed Potatoes & Steamed Cavolo Nero

METHOD

1. Mushrooms: Season flour. Beat eggs with salt and pepper. Mix breadcrumbs with parsley and season. Dust mushrooms in flour, dip in egg, then crumbs. Arrange on a lined tray (can be prepped ahead).
2. Steak: Bring steak to room temp and pat dry. Preheat oven to 180°C / 350°F. Sear in hot oil 1–2 minutes each side. Reduce heat, add half the butter, garlic and thyme; baste. Roast 20 minutes for medium-rare (or to preference). Rest.
3. Pepper sauce: Pour off excess fat. Add remaining butter; soften shallots. Mash in roasted garlic, add cracked black pepper, stock and reduce. Stir in cream and mustard; season and warm through.
4. Finish: Fry mushrooms in oil in two batches 6–8 minutes until golden. Carve steak and serve with pepper sauce, mash, cavolo nero and crisp mushrooms.