Shitake Beef with PHILADELPHIA

Shitake Beef with PHILADELPHIA
30 Mins
Prep time
60 Mins
Cooking time
Serves 2

What you need

  • 1 large (300g) potato, peeled and chopped
  • 60g PHILADELPHIA Block Cream Cheese, softened
  • 1 1/2 tablespoons milk
  • salt and pepper
  • 3 teaspoons green peppercorns in brine, rinsed
  • 2 teaspoons olive oil
  • 20g butter, melted
  • 2 x 200g beef fillet steaks
  • 75g golden shallots, peeled and thickly sliced
  • 50g shitake mushrooms, halved
  • 1/2 cup chicken stock
  • 1/4 cup port
  • 1 teaspoon cornflour, blended with 1 tablespoon cold water

How to make it

  • BOIL, steam or microwave potatoes until tender. Drain and mash with PHILADELPHIA, milk, salt, and pepper until smooth. Fold through peppercorns, cover and keep warm.
  • HEAT half of the combined oil and butter in a heavy based frying pan and cook steaks over medium heat until required doneness. Loosely wrap in foil to keep warm. Heat the remaining oil and butter in pan and cook shallots over a gentle heat until softened. Stir in the mushrooms, stock and port and simmer until the sauce is reduced by one-third. Thicken with the cornflour mixture if desired.
  • SPOON a dollop of potato mash onto each serving plate, top with steaks and drizzle with the mushroom sauce. Serve immediately.