This Fillet Steak with Creamy Garlic Mushrooms and Courgette Wild Rice Pilaf is a delicious meal to serve the family. Tender fillet steak is paired with rich, garlicky mushrooms in a creamy sauce, alongside a light and flavourful wild rice pilaf with courgette for a fresh, balanced finish.
The creamy mushrooms complement the steak perfectly, while the courgette wild rice pilaf turns it into a complete and satisfying meal. Perfect for a weekend dinner, date night, or any time you fancy something a little more indulgent.
Calories in Fillet Steak with Creamy Garlic Mushrooms with Courgette Pilaf
This recipe serves 2 and is 540 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Fillet Steak: Tender fillet steak is the star of this dish, cooking quickly and pairing perfectly with the creamy garlic mushroom sauce.
- Onions: The sliced onion adds sweetness and flavour to the mushroom sauce, while the finely chopped onion is used in the wild rice pilaf for extra depth.
- Garlic: Fresh garlic brings plenty of flavour to the creamy mushroom sauce.
- Courgette (Zucchini): Adds freshness, colour and texture to the wild rice pilaf while helping to keep the dish balanced and satisfying.
- Button Mushrooms: These create the base of the creamy sauce.
- Wild Basmati Rice Mix: A blend of basmati and wild rice gives the pilaf great texture and a slightly nutty flavour.
- Chicken Stock: Used in both the pilaf and the mushroom sauce to add savoury flavour.
- Dijon Mustard: Just a small amount helps enhance the flavour of the creamy mushroom sauce without overpowering it.
- Light Cream Cheese: Creates a creamy sauce with less calories while still delivering plenty of flavour.
- Fresh Italian Parsley: Adds a fresh finishing touch and a pop of colour just before serving.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
How to Make:
- Step 1: Spray a saucepan with olive oil spray. Add onion and garlic and cook for approx until softened.
- Step 2: Add the courgette and cook for a further 2-3 mins.
- Step 3: Add wild rice mix and stir. Pour in 360ml of chicken stock. Bring to the boil and then cover and simmer on a low heat until all stock has been absorbed.
- Step 4: Season both fillet steaks well with salt and pepper and cook to your preference on a grill pan or George Foreman grill sprayed with olive oil spray. Then Spray a frying pan with some olive oil spray, add garlic and the mushrooms and onion
- Step 5: Add some of remaining stock and reduce down to cook the mushrooms/onion until golden.
- Step 6: When just 50ml stock remains, add in the light cream cheese, mustard and parsely and stir until melted, thickened and creamy
Variations and Substitutes
This recipe is easy to adapt with a few simple swaps to suit what you have on hand.
- Swap the steak: Fillet steak can be replaced with sirloin, striploin, rump steak, pork tenderloin, chicken breast or boneless, skinless chicken thighs. Just adjust the cooking time based on the protein you choose.
- Try a different mushroom: Chestnut, cremini, portobello or a mixed mushroom blend all work well and can add extra depth of flavour to the sauce.
- Add extra vegetables: Spinach, asparagus, green beans, peas or broccoli make great additions and can be stirred into the rice pilaf or served alongside.
- Change the rice: The wild basmati rice mix can be replaced with brown rice, white basmati rice, long-grain rice or even quinoa. Cooking times and stock quantities may need adjusting.
- Make it richer: For a more indulgent sauce, swap the light cream cheese for full-fat cream cheese or stir in a splash of single cream.
- Use a different herb: Fresh chives, thyme or tarragon all pair beautifully with the creamy mushroom sauce.
- Add extra garlic: If you enjoy a stronger garlic flavour, add an extra clove or two to the mushroom sauce.
- Add a little heat: A pinch of chilli flakes or cracked black pepper can add a subtle kick to the creamy mushroom sauce.
Serving Suggestions
The courgette wild rice pilaf makes this a complete and satisfying meal, but there are plenty of ways to switch things up. If you prefer potatoes, serve the steak and creamy garlic mushrooms with roasted potatoes, baked potatoes, mashed potatoes or even crispy air fryer chips.
Not a fan of mushrooms? Replace them with spinach, kale or asparagus for a different take on the creamy sauce. You can also creamy mushrooms entirely and serve with steamed green vegetables, roasted broccoli, honey-glazed carrots, green beans or a fresh mixed salad for a lighter option.
More Beef Recipes
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Recipe Card
Fillet Steak with Creamy Garlic Mushrooms and Courgette Wild Rice Pilaf
Ingredients
- 2 x 8oz (227g) Fillet Steaks
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 1 large courgette, halved lengthways and sliced
- approx 14 button mushrooms, sliced
- 80g of wild basmati rice, uncooked
- 560ml of chicken stock
- 1 teaspoon of dijon mustard
- 50g of Light Cream Cheese
- Salt and Black Pepper
- Olive oil spray
- Freshly chopped Italian Parsley
Instructions
- Spray a saucepan with olive oil spray and place over a medium heat.
- Add half of the sliced onion, the finely chopped onion and 1 clove of crushed garlic. Sauté for approximately 5 minutes until softened.
- Add the courgette and continue to cook for 2-3 minutes.
- Stir in the wild rice mix and pour in 360ml (1½ cups) of chicken stock.
- Bring to a boil, then reduce the heat to low, cover and simmer until all of the stock has been absorbed and the rice is tender.
- Remove from the heat and leave covered while you cook the steak and mushrooms. The residual steam will continue to cook the rice and keep it fluffy.
- Season both fillet steaks generously with salt and black pepper. Spray a grill pan or George Foreman grill with olive oil spray and cook the steaks to your preferred level of doneness. Set aside to rest.
- Meanwhile, spray a large frying pan with olive oil spray and place over a medium-high heat. Add the remaining sliced onion and remaining clove of crushed garlic and fry for a couple of minutes until softened.
- Add the sliced mushrooms and cook until they begin to colour. Gradually add the remaining 200ml (¾ cup plus 1 tablespoon) of chicken stock a little at a time, allowing it to reduce as the mushrooms cook.
- When approximately 50ml (3 tablespoons) of stock remains, stir in the Philadelphia Extra Light and mustard. Simmer for a couple of minutes, stirring until the sauce is smooth, creamy and coating the mushrooms.
- Stir through the freshly chopped Italian parsley.
- Serve the fillet steaks with the courgette wild rice pilaf and creamy garlic mushrooms.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
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Nutrition Information
Yield
2Serving Size
1 SERVINGAmount Per Serving Calories 540Total Fat 15gSaturated Fat 3gUnsaturated Fat 12gCholesterol 101mgSodium 1218mgCarbohydrates 52gFiber 8gSugar 11gProtein 65g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Lisa Evrae says
I love wild rice, have you tried the red rice? That is similar in texture and taste too.
admin says
no, I havent been able to find any red rice yet. The wild and whole wheat rice mix I used was really yummy. It was this one:
http://www.amazon.com/Lundberg-Blend-Gourmet-Whole-16-Ounce/dp/B000G82L62
Jenni Light says
could you use quark instead of Philadelphia?
Siobhan (Slimming Eats) says
yes you could use quark. I just prefer the creaminess of the Philadelphia
sammie86 says
You could use mustard powder instead too so quark fat free and powder no extra syns 🙂
Selina Taylor says
Had this tonight with normal rice and using mustard powder, oh my gosh it is amazing! One of the best SW recipes I've tried to date 😀 thank you!!! Xxx
Teresa Howells says
Can the mushroom sauce be frozen? I have mushrooms that need using up but have other meals planned for today.
Shevy (Slimming Eats) says
Hi Teresa, I haven't tried so I couldn't say for sure, you may need to add a little water or stock when reheating.
Lucie Foot says
IS there an option anywhere to print this recipe? I can't find it 🙂