Fillet of Steak with Three Mushroom Gravy Recipe


  • 4 pcs. rib-eye steak
  • For the marinade:
  • cup olive oil
  • 1 tbsp. mustard olive
  • 1 tsp. rosemary
  • � tsp. thyme
  • � tsp. black pepper, freshly cracked

For the gravy:

  • 4 tbsps. brown roux (4 tbsps. butter & 6 tbsps. flour)
  • 1 to 1- cups beef stock
  • 2 tbsps. button mushrooms, thinly-sliced
  • � cup shiitake mushrooms, soaked in water & chopped
  • � cup oyster mushrooms, chopped
  • � cup shiitake mushroom water
  • � pc. onion (medium), chopped
  • � cup red wine, port or sherry

Cooking Instructions:

  1. Marinate steak in olive oil, mustard, rosemary, thyme and black pepper. Marinate for 30 minutes to 2 hours. Grill the steak.

To make the gravy:

  1. Brown the cooking flour until it turns beige in color. Combine with butter; set aside. Add olive oil to the pan where the steak was grilled. Saut� onions until caramelized and then deglaze with red wine. Simmer for 2 minutes then add beef stock and mushroom water.
  2. Strain the liquid to take out impurities. Add mushrooms and simmer for another 3 minutes.
  3. Add the roux using a wire whisk, stirring continuously to avoid lumps from forming. Season with salt and pepper.

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