Steaks with Shallot and Mushroom Sauce Steaks with Shallot and Mushroom Sauce

Steaks with Shallot and Mushroom Sauce

A delicious supper dish that is ready in 20 minutes. Pan cooked steak served with a shallot and mushroom sauce served with cheesy new potatoes.

prep time
20 mins

cook time
15 minutes

2 people

Based on a 2cm/¾inch thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 2 lean rump or centre cut steaks
  • 2 tablespoons oil
  • For the Shallot and Mushroom Sauce:

  • 25g unsalted butter
  • 1 large shallot, or 1 small onion, peeled and sliced
  • 75g button mushrooms, sliced
  • 1 small garlic clove, peeled and finely chopped
  • 100ml white wine
  • 200ml good, hot beef or chicken stock
  • 1 tablespoon freshly chopped tarragon or flat-leaf parsley
  • For the Cheesy New Potatoes:

  • 225g new potatoes, halved and par-boiled with 1 sprig fresh thyme leaves for 10-15 minutes
  • 2 tablespoons olive or rapeseed oil
  • 25g grated mature hard cheese, e.g Cheddar


  1. To prepare the shallot and mushroom sauce; melt half the butter in a non-stick medium pan and gently cook the shallot or onion for 2-3 minutes or until soft. Add the mushrooms and garlic and cook for a further minute. Add the wine and simmer for 2-3 minutes.
  2. Add the stock and simmer for 10-12 minutes, or until the liquid is reduced by half. Whisk in the remaining butter until the sauce becomes creamy. Stir in the tarragon leaves, adjust the seasoning and keep warm.
  3. Meanwhile, heat the oil in a medium-sized non-stick pan, season the steaks and cook according to your preference. Transfer to a warm plate and keep warm.
  4. Clean the pan and heat the olive or rapeseed oil. Add the potatoes and sauté for 3-4 minutes. Sprinkle over the cheese and serve with the steak and sauce.