Braised Steak with
Mushrooms and Shallots
500 g lean beef fillet steak, in four pieces
350 g shallots, peeled
225 g mushrooms, halved
1 bay leaf
850 ml beef stock
1 level tbsp wholegrain mustard
2 tbsp Worcestershire sauce
1 pinch salt
1 teaspoon pepper, freshly ground black
Preheat the oven to Gas Mark 4 / 180°C / 350°F.
Heat a flameproof casserole dish on the hob and add the pieces of braising steak. Cook over a high heat, turning once, until sealed and browned – about 2-3 minutes.
500 g lean beef fillet steak, in four pieces
350 g shallots, peeled
225 g mushrooms, halved
1 bay leaf
850 ml beef stock
1 level tbsp wholegrain mustard
2 tbsp Worcestershire sauce
1 pinch salt
1 teaspoon pepper, freshly ground black
Preheat the oven to Gas Mark 4 / 180°C / 350°F.
Heat a flameproof casserole dish on the hob and add the pieces of braising steak. Cook over a high heat, turning once, until sealed and browned – about 2-3 minutes.
Add the shallots, mushrooms, stock and bay leaf. Bring up to the boil, and then stir in the
mustard and Worcestershire sauce. Season
with a little salt and black pepper. Cover with the lid.
Transfer to the oven and cook for 2 hours, until the
meat is very tender. Remove the bay leaf
and serve.
