Grilled steaks with caramelised onion and mushroom sauce

Grilled steaks with caramelised onion and mushroom sauce

35 mins



  • 4 Beef Fillet Steaks
  • 2 tablespoon olive oil
  • 1 teaspoon cracked black pepper
  • 200g cup mushrooms, sliced
  • 1 garlic clove, crushed
  • 1/2 cup (125ml) dry red wine
  • 1 sprig rosemary
  • 1/4 cup (80g) caramelised Wilcox onion relish
  • 1 tablespoon gravy powder
  • Mashed potato, to serve
  • Steamed asparagus, to serve


  • Step 1

    Drizzle the steak with 1 tablespoon of oil. Sprinkle with cracked pepper. Season. Heat a barbecue grill or chargrill on medium-high. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.

  • Step 2

    Heat the remaining oil in a medium frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 mins or until lightly browned. Add the garlic and cook for 30 secs or until fragrant. Add the wine and rosemary. Bring to a simmer. Simmer for 3 mins or until wine has almost all evaporated. Add the chutney, gravy powder and 1/2 cup (125ml) of water. Simmer for 5 mins or until sauce thickens slightly.

  • Step 3

    Divide the mash among serving plates. Top with steak and asparagus. Serve drizzled with the mushroom sauce.

Recipe courtesy of

Serving size 4

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