Big on Quality, Lidl on Price

Steak with creamy mushroom sauce and roasted vine tomatoes

Steak with creamy mushroom sauce and roasted vine tomatoes image
Difficulty Medium
Preparation 10 min
Cooking 20 min


2 servings
    • 2  
    • 225   g
    • 15   g
    • 1  
    • 200   g
    • 2   tsp
    • 75   ml
    • 125   ml
    • 1   tsp
    • 1   tsp


    1 Preheat the oven to 200ºC, 180ºC fan, gas 6. Remove the steaks from the fridge 20 minutes before cooking, sprinkle with a little salt.

    2 Meanwhile, in a small roasting tray add the tomatoes for sweetness, drizzle with a little oil and season with salt and freshly ground black pepper. Roast for 15-20 minutes until softened and juicy.

    3 Prepare the sauce, melt the butter in a small-medium frying pan, add the garlic and mushrooms for earthiness and cook, stirring occasionally, until cooked through and a little browned. Set aside.

    4 Drizzle half the oil into a heavy based frying pan or if using a griddle pan, brush a steak with half the oil. Heat the pan until hot but not smoking. Season with a little pepper. For rare cook the steak for 1 1/2 minutes each side, for medium rare cook for 2 minutes, for medium 2 ¼ minutes and for well done 4 minutes each side. Repeat with the second steak.

    5 Allow to rest on warm plates for 5 minutes. Meanwhile, put the mushrooms back over a medium heat, add the stock, cream for richness, dijon mustard and wholegrain mustard for kick, cook for 3-5 until heated through, slightly reduced and creamy. Serve spooned over the steaks. Serve with the roasted tomatoes and mashed potato. Garnish with the chopped parsley.