Fillet Steak with Creamy Garlic Mushrooms and Courgette Wild Rice Pilaf
Slimming Eats Recipe
Extra Easy – approx 2 syns per serving
2 x 8oz (2x227g) Fillet Steaks
1 large onion, halved and sliced
2 cloves of garlic, crushed
1 small onion, finely chopped
1 large courgette, chopped
approx 14 button mushrooms, sliced
80g of wild basmati rice mix
360ml of chicken stock
200ml of chicken stock
1 tsp of mustard (1 syns)
45g of Philadelphia Extra Light (2.5 syns)
Salt and Black Pepper
Freshly chopped Italian Parsley
Spray a saucepan with some Frylight and Pam spray. Add the onion and 1 clove of garlic and cook for approx 5 mins until softened.
Add the courgette and cook for a further 2-3 mins.
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. Remove from heat and set aside still covered while you cook the mushrooms and steak.
Season both fillet steaks well with salt and pepper and cook to your preference on a grill pan or George Foreman grill.
For the garlic mushroom sauce: Spray a frying pan with some Frylight/Pam spray, add garlic
Add the mushrooms and small onion.
Add a little bit of the 200ml of stock at a time (save about 50ml of the stock to make the sauce) and cook the mushrooms/onion until golden.
To the 50ml of stock, add the extra light Philadelphia and mustard and whisk until smooth.
Pour over the mushrooms and simmer on a low heat until sauce thickens, top with some freshly chopped Italian parsley.
Serve your steaks with the Courgette Wild Rice Pilaf and Creamy Garlic Mushrooms.