Classic steak with mushroom sauce

There is no better pairing than a tender juicy steak with a creamy mushroom sauce.

Less than 45 minutes

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 Tbsp (15ml) canola oil + extra for brushing
  • 1 packet (150g) PnP exotic mushrooms, sliced
  • 1 packet (250g) PnP portabellini mushrooms, sliced
  • Salt and milled pepper
  • 4 tsp (20ml) brandy or water
  • 2 Tbsp (30ml) Bovril
  • ½ cup (125ml) cream
  • 2 tsp (10ml) olive oil
  • 1 tsp (5ml) honey
  • 4 matured steaks
  • Lightly salted potato chips and rocket leaves, for serving

 

Method

  1. Heat oil in a frying pan and fry mushrooms until golden.
  2. Season with pepper.
  3. Add brandy and 1 Tbsp (15ml) Bovril and fry for 1 minute more.
  4. Stir in cream and remove from heat. Keep warm.
  5. Combine remaining Bovril, olive oil and honey.
  6. Brush steaks with a little canola oil and season lightly.
  7. Cook steaks over medium coals for 3-4 minutes a side, basting frequently with the Bovril and honey mix.
  8. Serve steaks hot off the grill with chips and rocket. 

 

Browse more braai recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

It’s beginning to feel festive here at Fresh Living! Take a look at our bumper edition of Christmas recipes, tips and chef videos to help you cook the best-ever Christmas feast!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Bacon-wrapped jalapeño poppers

These jalapeño poppers are stuffed with a cheesy caramelised onion filling and wrapped in bacon. You’ll definitely add these to your snacking list!

Shakshuka

This North African dish is perfect for a quick midweek breakfast or dinner and packs loads of flavour from harissa paste, but you can go without the heat too.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.