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.
Ingredients
Beef
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Oil, vegetable 100 ml
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250 g Angus Beef Fillet, trimmed 10 x
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Salt 20 g
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Cracked black pepper 30 g
Mushrooms
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Mushroom, Swiss brown 600 g
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Oil, vegetable 150 ml
Tomatoes
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Salt, smoked 20 g
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Baby vine tomatoes 800 g
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Baby spinach 150 g
For the Balsamic Jus
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Water, hot 500 ml
Preparation
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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.
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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.
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