I hope you enjoy the food!!!

Wednesday, June 15, 2011

Prosciutto Steaks with Creamy Mushroom Sauce

This is one of those recipes that almost feels like it isn't a recipe at all.  Almost feels like cheating really, but saying that, it is published in this month's Good Food Magazine - so therefore it must be a recipe!!!

It is one of those meals that really is just "zooshing" up the "basics".  It is basically a steak and mash meal, with a lovely creamy mushroom sauce on the side.

Of course the Thermomix made it all so very simple.  I made the mash in there, and then made the sauce - but I will give you the recipe as printed in the magazine.

Prosciutto Steaks with Creamy Mushroom Sauce
From Good Food Magazine - June edition

Serves 4

600g sebago potatoes, peeled, chopped
1/4 cup skim milk
4 beef eye fillet steaks
4 slices prosciutto
2 tbs olive oil
1 tbs snipped chives

Mushroom Sauce
40g butter
1 tbs olive oil
500g mixed mushrooms, such as swiss brown, shitake, button
2 cloves garlic, crushed
1/2 cup white wine
2 tsp dijon mustard
1/2 cup reduced fat thickened cream

Place the potatoes in a microwave safe bowl.  Cover with plastic wrap.  Microwave at 100% for 4-5 minutes, or until tender.  Stand for 2 minutes.  Add the milk, and mash until smooth.  Season to taste with salt and freshly ground black pepper.

Meanwhile to make the sauce melt the butter and oil in a large frying pan on high.  Cook the mushrooms, stirring for 3-4 minutes, or until browned.  Add the garlic and cook, stirring, for 1 minutes, or until fragrant.  Add the wine and mustard and bring to the boil.  Reduce the heat to low and simmer for 2-3 minutes, or until reduced by half.  Stir in the cream.  Simmer, stirring, for 3-4 minutes, until sauce thickens slightly.  Season to taste.

Preheat a chargrill or BBQ on high.  Wrap the steak with the prosciutto slices.  Brush with a little oil.  Cook the steaks for 3-4 minutes each side, or until cooked to your liking.

Serve steak with the mash, mushroom sauce, and topped with the snipped chives.

As you can see I also served the steaks with my winter time favourite - brussels sprouts, panfried with a little prosciutto.

See ..... incredibly easy (made even easier with TM helping me!!).  It was just a great combination of flavours!!!  Often times it is the basics that produce the best results.  As it was steak - all the plates were literally licked clean at my house last night!!!  You can make all the fancy dishes in the world - but nothing beats a good steak in my books!!!

So Dear Readers what is your favourite - really fancy exotic meals, or the plain simple rustic meals - like good old steak and mash???/


  1. Yum, that is my sort of meal, and those gorgeous brussel sprouts on the side :)

  2. What an elegant and gourmet meal! The mushroom sauce sounds amazing.

  3. For real??? This is making my mouth water!!!

  4. Hi Cate
    Have you made the mushroom sauce in the TMX if so do you have the instructions to do it cause it sounds delish!

  5. Gosh that is testing the old memory! I think I made it based on the principle for the bechamel sauce! Sorry, can't really,remember, but I'm sure that's what I would have done!

  6. Hey Cate any tips, times or temps for cooking it in the Thermomix, I love mine and I know it is great for sauces, not more stirring on the stove.

  7. Hi! I would love a thermomix recipe for this please? :)

  8. Thermomix recipe please!