Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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.

From the book


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.

Read more Read less


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. 


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Jamie’s 15-Minute Meals

Close menu