Name: Fillet steak with a quick peppered mushroom sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the steak: ,salt and freshly ground black pepper ,Woolies beef fillet, portioned into 4 equal pieces 1kg,Woolies ghee 3T,garlic, smashed 2cloves,rosemary 2stalks,For the mushroom sauce: ,butter or ghee 2T,Woolies portabellini mushrooms, torn into chunks 250g,garlic, finely grated 2 cloves ,rosemary 1stalk,Woolies whipping cream 1 cup,Woolies demi-glacé concentrate 25g,salt and freshly ground black pepper, to taste

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Steak recipes

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Fillet steak with a quick peppered mushroom sauce

25 minutes

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Sirloin steaks

10 minutes

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T-bone steak with atchar-anchovy butter

20 minutes

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Steak Parmesan with roasted tomato salsa

35 minutes

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Pepper steak-and-sweet onion rösti pie

Steak recipes

Crunchy fried tomatoes with steak

15 minutes

Sauce recipes

Aged T-bone with monkeygland sauce

30–35 minutes

Salad recipes

Steak salad

35 minutes

Beef recipes

Rump with mustard sauce

20 minutes

Beef recipes

Braaied sirloin

15 minutes

Air-fryer recipes

Air-fryer steak Gatsby

25 minutes

Roast recipes

Roast sirloin with potato bake

2½ hours

Roast sirloin with potato bake

Serves 8

Difficulty Medium

Prep Time 1 hour

Cooking Time 2½ hours

Ingredients

For the potato bake:

2 x 250 g tubs sour cream
1 cup Woolworths organic vegetable stock
1 lemon, zested
10 g thyme , roughly chopped
4 garlic cloves, minced
3 kg potatoes, peeled and thinly sliced (keep in water to prevent browning)
80 g butter, cubed
2 kg deboned, rolled sirloin steak (ask your butcher to do this)
2 T olive oil
sea salt, to taste
freshly ground black pepper, to taste
125 g Woolworths roast red pepper pesto

For the celery-and-citrus salsa:

2 celery sticks with leaves
1 large shallot or red onion
1 lemon
olive oil, a splash
salt, to taste

Method

1. Preheat the oven to 200°C. To make the potato bake, mix the sour cream, stock, lemon zest, thyme and garlic. Check the seasoning as the stock may be salty enough.

2. Layer some of the potatoes in a single layer in a 24 x 30 x 6 cm baking tray or ovenproof dish and pour a ladleful of sour cream over the potatoes. Repeat this with the remaining potatoes and sour cream. Dot with butter and bake for 30 minutes.

3. Pat dry the meat using kitchen paper. Heat the olive oil in a large pan and season the meat with salt. Brown the meat on all sides starting with the fat side down. Remove from the pan, rub the pesto all over and set aside.

4. Remove the potato bake from the oven and place the meat on top of the potato bake. Return to the oven and reduce the temperature to 180°C. Roast for a further hour for medium rare and 1½ hours for medium to well. Remove the meat from the oven and rest for 20–30 minutes. Leave the potato bake in the oven to crisp up.

5. While the meat is resting, make the salsa. Cut the celery into medium-sized chunks and place in a bowl. Slice the shallot, juice and segment the lemon and chop the celery leaves. Mix all the ingredients with a splash of olive oil and seasoning. Serve the sliced beef on top of the hot potato bake with the salsa.

Find more roast recipes here.

Photographs: Myburgh du Plessis
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Schwrdtfeger

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Fillet steak with a quick peppered mushroom sauce

Sirloin steaks

T-bone steak with atchar-anchovy butter

Steak Parmesan with roasted tomato salsa

Pepper steak-and-sweet onion rösti pie

Crunchy fried tomatoes with steak

Aged T-bone with monkeygland sauce

Steak salad

Rump with mustard sauce

Braaied sirloin

Air-fryer steak Gatsby

Roast sirloin with potato bake

Roast sirloin with potato bake

Ingredients

Method