Fillet Steak with Creamy Garlic Mushrooms & Sweet Paprika Roasties

Irish Hereford Steak Fillet


Sweet Paprika Roasties

  • 16 small boiled potatoes
  • 3 tbsp Primadonna extra virgin olive oil
  • Half a teaspoon of Kania Paprika
  • Salt and pepper

Fillet Steak with Creamy Garlic Mushrooms

  • 2 packs of Irish Hereford Fillet Steaks (pack contains 2 steaks)
  • 250g closed cup mushrooms, sliced
  • 1 x 250ml Morning Fresh double cream
  • A knob of Dairy Manor butter
  • Half a small onion, diced finely
  • 2 tbsp Lovilio Grated Grana Padano parmesan
  • 2 tbsp of chopped parsley
  • 2 cloves of chopped garlic
  • 2 tbsp Primadonna extra virgin olive oil
  • Salt and pepper
  • Squeeze lemon juice


Sweet Paprika Roasties

  1. Preheat the oven to 220°C.
  2. The first job here is to boil the potatoes, then start to roast them before you commence the steak.
  3. Brush 1 tablespoon of the extra virgin olive oil onto a roasting tray and place the potatoes on top.
  4. With the heel of your hand or a fork, gently crush the potatoes just enough to flatten them. Brush the rest of the olive oil on top of the potatoes. Sprinkle on the salt, pepper and sweet paprika and cook for 20 minutes until crisp and golden.
  5. While the potatoes are in the oven, cook the steak and sauce

Fillet Steak with Creamy Garlic Mushrooms

  1. Remove the Irish Hereford fillet steaks from all of the packaging, then press down firmly on the meat with the palm of your hand and season.
  2. Heat 1 tablespoon of extra virgin olive oil in a frying pan and put the steaks in when the oil is nice and hot and cook for 4 minutes either side on a medium high heat. Then stand the steaks on their side to colour all around the meat. If the steaks look a little dry along the way, feel free to add a little more oil to the pan. Remove the steaks and keep warm between two plates.
  3. Give the pan a little wipe with kitchen towel and add the butter, onions and garlic and sweat over a lowish heat for two minutes. Add the mushrooms, turn up the heat and cook for a minute or so turning once or twice before adding the cream.
  4. Cook the mushrooms and cream until the cream starts to coat the mushrooms. Remove from the heat then add the grated grana padano, parsley, salt, pepper and lemon juice.
  5. Serve the steaks onto four warm plates, along with the sweet paprika roasties and spoon the sauce over them.

Official April 2014 Lidl-Logo_4C_OLIrish Hereford Fillet Steaks available at all LIDL Stores.

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