Steak Medallions, Mushroom Sauce and Spring Greens

This spectacular steak dish from Jamie Oliver's best-selling 15-Minute Meals cookbook is the ultimate treat in a hurry. On the table in just 15 minutes, it's a brilliant beef recipe to have up your sleeve for an impromptu dinner party or a last-minute meal to impress the one you love.

Jamie's 15-Minute Meals
Inventive time-saving recipes
Fuss-free family favourites
Midweek meal inspiration


Download the 15 Minute Meals ebook here

Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook a recipe it might take a little longer, but that’s OK, it’s not a race.

Serves 4


For the mushroom sauce:
30g dried porcini mushrooms
olive oil
250g mixed mushrooms
2 cloves of garlic
1 good splash of brandy
4 tbsp single cream
1 tsp truffle oil
For the greens:
800g baby new potatoes
1/2 savoy cabbage (roughly 400g)
200g tenderstem broccoli
250g frozen peas
1 tbsp extra virgin olive oil
1/2 lemon
For the steak:
4 x 125g quality fillet steak medallions
150g oyster mushrooms

Essential kit

You will need a stick blender.


Ingredients out • Kettle boiled • Casserole pan, high heat • Medium frying pan, medium heat • Griddle pan, high heat • Stick blender



Put the porcini into a mug and cover with boiling water • Halving any larger ones, put the new potatoes into the casserole pan and cover with boiling salted water and the lid • Slice the cabbage 2.5cm thick, add it to the pan and replace the lid • Put 1 tablespoon of olive oil into the frying pan and tear in the mixed mushrooms • Squash the unpeeled garlic through a garlic crusher over the top, add the porcini (reserving the liquid) and a pinch of salt and pepper, and toss regularly.

Rub the steaks with salt, pepper and 1 tablespoon of olive oil, then place on the griddle pan with the oyster mushrooms, turning the steaks every minute until cooked to your liking • Trim the ends off the broccoli, then add it to the casserole pan with the peas to cook for 2 minutes • Drain, toss in the extra virgin olive oil and the juice of ½ a lemon, and season to taste.

Add the brandy to the mixed mushrooms, carefully light it with a match (if you want), let the flames subside, then add the cream and truffle oil and bring to the boil • Adjust the consistency with the reserved porcini liquid (discarding any gritty bits), then blend the sauce to the consistency of your liking and season to taste • Serve with the steaks, oyster mushrooms, spuds and greens.

445 calories per serving.

Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph. Recipe © Jamie Oliver 2012. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus. 

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