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Angus Fillet with Swiss Mushrooms, Smoked Tomato and Balsamic Jus
Angus Fillet with Swiss Mushrooms, Smoked Tomato and Balsamic Jus – Recipe

The smokiness of the tomato perfectly complements the sweetness of the glaze with this premium cut of beef.

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Ingredients per serve

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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

  • 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

The smokiness of the tomato perfectly complements the sweetness of the glaze with this premium cut of beef.

...

Preparation

  1. Beef

    • Season the steaks with the oil, salt and pepper. Cook until desired level is reached.

  2. Mushrooms

    • Place the mushrooms in a large roasting pan, add 100 ml of the oil and cook until soft.

  3. 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.

  4. 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.

  5. 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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