Angus Fillet with Swiss Mushrooms, Smoked Tomato and Balsamic Jus
The smokiness of the tomato perfectly complements the sweetness of the glaze with this premium cut of beef.
Casual Dining
Beef
Steaks
Main Meals
Australian
Ingredients per serve
Beef
-
Oil, vegetable 100.0 ml
-
250 g Angus Beef Fillet, trimmed 10.0 x
-
Salt 20.0 g
-
Cracked black pepper 30.0 g
Mushrooms
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Mushroom, Swiss brown 600.0 g
-
Oil, vegetable 150.0 ml
Tomatoes
-
Salt, smoked 20.0 g
-
Baby vine tomatoes 800.0 g
-
Baby spinach 150.0 g
For the Balsamic Jus
-
Water, hot 500.0 ml
Preparation
-
Beef
- Season the steaks with the oil, salt and pepper. Cook until desired level is reached.
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Mushrooms
- Place the mushrooms in a large roasting pan, add 100 ml of the oil and cook until soft.
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Tomatoes
- Add the remainder of oil to the vine tomatoes and cook until blistered on a pre-heated char-grill, remove and add the smoked salt, keep hot.
-
For the Balsamic Jus
- Place the hot water in a pot and whisk in the KNORR Jus powder, bring to the boil, while stirring continuously.
- Reduce heat and allow to simmer for an additional two minutes, add the KNORR Italian Glaze with Balsamic, remove from heat and keep hot.
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To Finish
- Place the cooked mushrooms, baby spinach, steak and the smoked tomatoes on a plate then drizzle over the balsamic jus, to serve.
