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


  • 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.
  • 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.
  • 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.
  • Cook the mushrooms and cream until the cream starts to coat the mushrooms.
  • Remove from the heat, then add the grated grana padano, parsley, salt, pepper and lemon juice.
  • Serve the steaks onto four warm plates and spoon the sauce over them.


Paul Flynn for Lidl

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