Irish Angus Fillet Steak with Portobello Mushroom

Fancy cooking a magnificent Valentine’s Day feast in less than 20 minutes?

All you need is some first-class Irish ingredients and off you go; Portobello mushrooms from Monaghan, succulent Irish Angus Fillet Steaks from your butcher and handmade country butter from Glenilen farm.

To up the flavour stakes in the portobello mushrooms Glenilen butter is mashed with parsley to make parsley butter and then crushed garlic added with a dollop being placed in each mushroom.  Garlic bread is made by rubbing the cut side of a garlic clove onto one side of the crusty bread and then buttering generously with parsley butter.
If you’re after a wickedly indulgent dessert to go with this then check out last week’s Chocolate & Raspberry Fondant.  Happy Valentine’s Day.

Irish Angus Fillet Steak with Portobello Mushroom.
Serves 2.
You will need:
50-75g Butter (real Irish butter)
Curly parsley
2 cloves garlic
Rapeseed or olive oil
2 portobello mushrooms
Crusty bread
2 Irish Angus Fillet Steaks
Rocket leaves
Chives to garnish
Method:
Heat the fan oven to 200C / Gas Mark 7.
Mix 50g-75g of butter with finely chopped parsley using a fork to mash well.
Take 2 tsps of the parsley butter and mix it with a crushed garlic clove to make a herby garlic butter.
Put two small drops of oil on a baking tray and place the upturned portobello mushrooms (stalks facing up) on the oil on the tray.
Place a knob of the herby garlic butter onto each mushroom and cook in the oven for 20 minutes.
Meanwhile cut a garlic clove in two and rub the cut side onto thick cut slices of crusty bread.  Butter the bread with parsley butter and set aside.
When the mushrooms have been cooking for 10 minutes place the steaks on a plate and drizzle over with a little oil and season with ground sea salt and black pepper.
Heat a dry non-stick griddle pan or frying pan to high and sear the steaks for a minute on each side.
Turn the heat to medium and continue to cook for approx. 2 minutes more on each side for a rare steak.  (The steak I cooked was fairly thick and with a 6 minutes total cooking time was rare.  Cooking time will vary according to thickness and your preference so ask your butcher for advice on this.)
Toast the garlic bread under a hot grill for a minute or two until the butter melts and edges are getting crispy.
Serve the steaks on a bed of rocket leaves, spoon some of the garlic butter juices in the mushrooms over the steak and garnish with finely chopped chives.
Enjoy.
Til next time, Sheila.