Fillet Steak Gratin

Tana Ramsay puts a twist on the traditional steak and mushroom sauce by adding rich, creamy parmesan for a meltingly delicious dish
By Tana Ramsay
Fillet Steak Gratin
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 x 300 g fillet steak
  • 2 tbsp oil
  • 1 large handfuls field mushrooms
  • knob of butter
  • 1 tbsp crème fraîche
  • 1 egg yolk
  • 1 tbsp chopped chives
  • 1 tsp wholegrain mustard
  • 1 handfuls grated parmesan
  • rocket salad, to serve


1. Preheat the grill to high.

2. Season the fillet steak with salt and pepper. Heat a frying pan with the oil until smoking, then sear the steak on all sides. Fry for 2 minutes on each side (for medium rare), or until cooked to your liking. Finish with the knob of butter.

3. Add the mushrooms to the pan and lightly fry until cooked through. Remove the pan from the heat to allow the steak to rest, and spoon the mushrooms into a small bowl and set aside.

4. In a bowl, mix together the crème fraîche, egg yolk, chopped chives, grain mustard and grated parmesan until well combined. Fold in the mushrooms, then spoon the mixture on top of the fillet steak and cook under the grill for 5 minutes, or until the topping is golden and bubbling.

5. Serve with a rocket salad on the side.

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