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Ingredients
US|METRIC
2 SERVINGS
- 1 Knorr Rich Beef Stock Pot
- 3 tsp. olive oil
- 2 fillets steaks (each 225g)
- 200 grams portobello mushrooms (sliced across the cap)
- 1 dash Knorr Chicken Touch of Taste
- 1 shallot (very finely chopped)
- 1 garlic clove (very finely chopped)
- 1 tsp. chopped parsley
- balsamic vinegar (A little good quality)
- 1 sprig parsley (to garnish, optional)
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Directions
- Bring a pan of water to the boil. Add the unopened Knorr Rich Beef Stock Pot to the hot water and set aside so that the Knorr Rich Beef Stock Pot melts inside its wrapping.
- Heat a large, heavy-based frying pan, allowing the pan to get nice and hot. Add 1tsp olive oil to the pan. Once the oil is hot add in the 2 fillet steaks. Fry over medium heat for 5 minutes, then turn over to brown the other side, frying for a further 5–10 minutes, depending on how you want your steak done.
- Meanwhile, heat a second frying pan. Add in 2tsps olive oil, heat through and add the mushroom slices. Fry, stirring often, until the mushrooms are cooked through and nicely golden brown, around 5–6 minutes.
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