Fillet steak with root veg mash and mushroom sauce
500 g, or celeriac, cut into chunks
750 g, peeled and cut into chunks
2 medium, sliced
Medium fat soft cheese
2 teaspoons, heaped
1 pinch, and freshly ground black pepper
200 g, sliced
1 clove(s), crushed
1 medium, (use 1) finely chopped
Vegetable stock cube(s)
1 cube(s), vegetable, make up to 100ml with hot water
0% fat natural Greek yogurt
Beef fillet steak, lean, raw
600 g, (4 x 150g fillets)
4 sprig(s), fresh
- Cook the swede or celeriac, potatoes and carrots in lightly salted boiling water for about 20 minutes, until tender. Drain well, mash thoroughly, then beat in the low fat soft cheese and wholegrain mustard. Season with black pepper. Keep warm over a very low heat, stirring occasionally.
- Meanwhile, heat non-stick frying pan and add the vegetable oil (reserve a little bit). Add the mushrooms, garlic and spring onion. Cook until lightly browned. Add the stock and simmer over a low heat for 3-4 minutes. Remove from the heat and stir in the yogurt and chopped parsley or thyme. Keep warm over a very low heat.
- Heat a char-grill pan or non-stick frying pan. Brush the fillet steaks on both sides with any remaining oil, then cook them for 2-3 minutes on each side for medium rare. Cook them for a little longer if you prefer them medium or well done.
- Share the mash between 4 warmed plates and serve with the steaks and mushroom sauce, garnished with sprigs of parsley or thyme.