Beef Steaks with Creamy Horseradish Mushroom Sauce

Beef Steaks with Creamy Horseradish Mushroom Sauce

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 24, 2019.


Roasted Veggies

  • 1 beetroot, cut into wedges
  • 1/2 broccoli, cut into small florets
  • 1 courgette, cut 1cm rounds
  • 1/2 pack baby spinach
  • 1 tsp lemon juice


  • 1 pack lean beef rump steaks

Mushroom Sauce

  • 1/2 pack mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1 pack horseradish sauce


  1. Preheat oven to 220°C.
  2. Prep & cook veggies. Toss beetroot on a lined oven tray with 1/4 tsp oil. Season and roast in oven for an initial 15 minutes. After 15 minutes add broccoli and courgette to tray with 1/4 tsp oil cook for a further 10 minutes, until all veggies are tender.
  3. Prep & cook beef. Pat beef dry and season. Heat 1/2 tsp oil in a fry-pan on high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan.
  4. Cook mushroom sauce. Return reserved pan to medium heat with 1/2 tsp oil. Cook mushrooms and garlic for about 3 minutes, until tender and beginning to brown. Add stock and bring to a simmer. Simmer for about 3 minutes to reduce slightly. Remove from heat, stir through horseradish sauce and season to taste.
  5. Finish dish. Thinly slice beef and reserve any resting juices. Stir resting juices through mushroom sauce.
  6. Toss spinach and lemon juice through cooked courgette and broccoli and season to taste.
  7. Serve veggies with slices of beef and spoon over mushroom sauce.

Nutritional Information

Energy 1502 kj
359 kcal
Protein 40.7g
Carbohydrate 11.1g
Fat 15.0g