Steak with sauce and vegetables — a rich, complete meal. Our recipe tastes even better than restaurant versions!

500 g beef fillet steak

1/4 cup vinegar

1/4 cup soy sauce

1/2 tsp each: black pepper — seven-spice blend — oregano

1/4 cup butter + 1/4 cup olive oil

Sauce:

2 tbsp butter

1 small red onion, finely chopped

1 tbsp flour

1/2 cup water

1/2 cup cooking cream

2 tbsp soy sauce

1 tbsp mustard

1/2 tsp ground nutmeg

1/2 tsp salt

100 g fresh mushrooms, sliced

Mix the vinegar and soy sauce with the spices and oregano. Marinate the meat in this mixture for 30 minutes.
In a pan, fry the steak in the butter and olive oil. Cover the pan and fry over high heat for 5 minutes per side.
Turn off the heat and then sprinkle salt over the steak. It's important not to salt before cooking as it can delay the meat's doneness.
Prepare the sauce in the same pan used to fry the meat: add 2 tbsp butter and the finely chopped onion and sauté until softened.
Add 1 tbsp flour and stir until the flour takes on color, then add the water while stirring continuously.
When the flour dissolves, add the cooking cream, soy sauce, mustard, nutmeg, salt and the fresh mushrooms, and stir.
Let the sauce simmer until it thickens slightly.
Serve the steak with the sauce and the prepared vegetables.

Vegetables — preparation:

Parboil hard vegetables until half-cooked, then sauté all the vegetables over medium heat in a little butter with a pinch of salt and a sprinkle of cinnamon.

This delicious, successful recipe is from a friend and chef at Sho Tabkhin El-Yom

Click his name to see all his delicious recipes on his profile page.

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Steak with Sauce and Vegetables

Prep checklist