Steak with portobello stroganoff
Prep time: 25 minsTotal time: 
Steak with portobello stroganoff
Mushroom stroganoff is a classic that always tastes special but is so easy to make. I use firm, meaty portobello mushrooms, as they’re the best accompaniment to a juicy ribeye
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1 x 285g Taste the Difference Ribeye Steak
- 1 tbsp vegetable oil
- 20g unsalted butter, diced (optional)
- 1 sprig rosemary or thyme (optional)
For the portobello stroganoff
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 x 150g pack portobello mushrooms, sliced
- ¼ tsp smoked paprika
- 1 tbsp plain flour
- 250ml beef stock
- 2 tsp wholegrain mustard
- 1 tbsp worcestershire sauce
- 75g crème fraîche
- 75g crème fraîche
To serve
- 1 tbsp chives, snipped
- cooked rice (optional)
- steamed greens (optional)
Step by step
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Take the steak out of the fridge 20-30 minutes before cooking. To make the stroganoff, heat the olive oil in a frying pan over a medium-low heat and cook the onion and garlic for 3-4 minutes, until softened. Add the mushrooms and cook for 5 minutes until softened and lightly coloured. Don’t season yet, as you don’t want the mushrooms to release any excess moisture. Stir in the paprika and flour, then cook for 2 minutes. Reduce the heat to low and add the stock, mustard and worcestershire sauce and season. Simmer and thicken for 10 minutes, stirring occasionally.
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Meanwhile, pat dry and season the steak. Heat a heavy-based pan over a high heat. Once hot, add the vegetable oil. Carefully lower in the steak, pressing it down with a meat press or small pan, then cook for 3-4 minutes. Turn and cook for a further 3-4 minutes for medium-rare, or until cooked to your liking. During the final minute, add the butter and herb sprig (if using), basting the steak with the foaming butter once melted. Transfer the steak to a board to rest for 5-10 minutes.
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Meanwhile, remove the mushroom sauce from the heat and stir in the crème fraîche and lemon juice, then season to taste. Slice the steak against the grain and divide between plates. Add the stroganoff. Sprinkle with the chives, and serve with cooked rice and greens, if using.
