SAMFA – Portabellini Mushroom Steak Diane

There are no Monday blues expected this human rights day. Ease into a relaxed Monday, with a tasty mushroom, steak Diane.


Serves 2




  • 2 x 180g fillet steak medallions
  • 2 Tbsp butter
  • 2 large shallots, finely diced
  • 1 clove garlic, minced
  • 250g portabellini mushrooms, sliced
  • 60ml / 4 Tbsp brandy
  • 125ml beef or mushroom stock
  • 125ml cream
  • 1 Tbsp Dijon mustard
  • 2 Tbsp Worcestershire sauce
  • Chives, to serve
  • Salt and pepper, to taste
  • Olive oil, for frying




  • Rub the steaks with olive oil and season generously with salt.
  • Heat a large heavy-based frying pan over medium-high heat.
  • When the pan is very hot, add the steaks and cook until well caramelised all over.
  • About 3-4 minutes each side for medium-rare. 52-54˚C internal temp.
  • Remove from the heat and set aside.
  • Turn the heat down slightly and add the butter and shallots.
  • Cook until tender. Add the mushrooms and garlic and cook until fragrant and the mushrooms soften.
  • Turn up the heat and tilt the pan away from you.
  • Pour in the brandy and then carefully light it with a long match or lighter.
  • Shake the pan gently until the flame dies down. Swirl the juices around the pan.
  • Pour in the beef stock and bring to a simmer. Reduce slightly.
  • Pour in the cream and add the Dijon mustard and Worcestershire sauce.
  • Simmer until thickened.
  • Taste to adjust seasoning.
  • Return the reserved steaks to the pan on a bare simmer until the meat is warmed through.
  • To serve, plate the steaks and spoon over a generous amount of the sauce.
  • Sprinkle with fresh chives.
  • Serve alongside roast potatoes and a green salad.


Pairing suggestion:

Pair with Hartenberg Cabernet Sauvignon Shiraz Blend


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