Fillet Steak with Red Wine & Mushroom Sauce

Fillet Steak with Red Wine & Mushroom Sauce

Easy - 30 Min

  • style Dish type: Meat & Poultry
  • poll Difficulty: Easy
  • access_time Preparation time: 30 min
  • timer Cooking time: 15 min
  • place Region: Argentina

Thank you Richard Sanders Classic Deli Meat Specialist for the recipe!


Ingredients for 2 portions

  • 300g Chestnut/portobello mushrooms thinly sliced 
  • 1 tsp Isigny Unsalted butter
  • 2 shallots finely diced
  • 1 clove garlic, crushed
  • 2 Cups Argentina Mendoza Malbec
  • 1 tsp Mustard (English or Dijon)
  • (optional) ½ beef stock - if you wish to tone down the wine flavour 
  • (optional) Fresh herbs such as thyme, rosemary finely diced


  1. In a sauce pan, high/medium heat, melt 1 Tsp of butter.  Pour a touch of olive oil over it to stop it from burning. 
  2. Add garlic, cook for 30 secs before adding shallots, cook for a couple of minutes till transparent and soft. Turn down heat if you feel it’s too hot as you don’t want to burn them. 
  3. Add your mushrooms, salt and pepper. Mix the together around the pan. Mushrooms will start to water, keep moving them around the pan as they start to dry out. 
  4. Once all water had evaporated and mushrooms are starting to brown, add mustard with good tsp of butter and work it into the mixture. 
  5. When the mushroom are browned nicely, add the wine. This will boil quickly, when it starts to reduce you can add your stock (optional).
  6. Keep an eye on the reduction, stirring the sauce. 
  7. Once you have a good thickness (should stick to the back of a spoon) take off heat and add fresh herbs and seasoning if needed. 
  8. Can always add some extra butter for extra creaminess. 

Enjoy the recipe and Cook like a Chef at home!

Ingredients Quantity Price
Carnes Pampeanas Fillet Steak (2X200g) - Frozen £22.00
Unsalted Butter Roll PDO (250g) £2.60
Argentina Mendoza Malbec Achaval-Ferrer 2016 (750ml) £21.01
Smoky Dijon Mustard (200g) £5.00
Out of stock Beef Stock Broth (1l) £6.80