Tannery-Style Succulent Fillet Steak

Served with Creamy Garlic Mushrooms.


  • 2 packs of Deluxe Irish Hereford fillet steaks (each pack contains 2)
  • 250g closed cup mushrooms, sliced
  • 250ml Morning Fresh double cream
  • A knob of Dairy Manor butter
  • ½ a small onion, diced finely
  • 2 tbsp Lovilio grana padano, grated
  • 2 tbsp of chopped parsley
  • 2 cloves of chopped garlic
  • 2 tbsp Primadonna extra virgin olive oil
  • Squeeze of lemon juice
  • Kania salt and pepper


  1. Remove the Irish Hereford fillet steaks from all of the packaging, then press down firmly on the meat with the palm of your hand and season.
  2. Heat 1 tablespoon of extra virgin olive oil in a frying pan and put the steaks in when the oil is nice and hot. Cook for 4 minutes either side on a medium high heat. Then stand the steaks on their side to colour all round the meat. If the steaks look a little dry along the way, feel free to add a little more oil to the pan. Remove the steaks and keep warm between two plates.
  3. Give the pan a little wipe with kitchen towel and add the butter, onions and garlic and sweat over a low heat for two minutes. Add the mushrooms, turn up the heat and cook for a minute or so turning once or twice before adding the cream.
  4. Cook the mushrooms and cream until the cream starts to coat the mushrooms.
  5. Remove from the heat, then add the grated grana padano, parsley, salt, pepper and lemon juice.
  6. Serve the steaks onto four warm plates and spoon the sauce over them.


Paul Flynn for Lidl


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