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Beef with Cashew Crust and Wild Mushroom Sauce

Pan-seared beef fillet with a nutty cashew crust served alongside a rich ginger and garlic infused wild mushroom sauce.

BeefMain CourseHigh ProteinMushrooms

Estimated Nutrition

Per Serving Total
Calories 1420.5 kcals 1420.5 kcals
Carbohydrates 48.5 grams 48.5 grams
Fat 110.8 grams 110.8 grams
Protein 58.2 grams 58.2 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Wholegrain Mustard
5
ml
Soy Sauce
dash
Dairy
50
g
Butter
unsalted
50
ml
Double Cream
GrainsCereals
50
g
Breadcrumbs
Meat
200
g
Beef Fillet
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
50
g
Cashew Nuts
roughly crushed
30
ml
Parsley
fresh, chopped
1
clove
Garlic
finely chopped
OilsFats
15
ml
Olive Oil
for rubbing the beef
15
ml
Olive Oil
for frying sauce aromatics
Vegetables
0.5
piece
Onion
finely chopped
1
cm
Ginger
fresh, finely chopped
100
g
Wild Mushrooms

Steps

  • Preheat the oven to 200°C.
  • Rub the beef with olive oil and season with salt and pepper.
  • Fry the beef in a hot ovenproof pan for 2 minutes per side and spread mustard on top.
  • Mix breadcrumbs, cashews, and parsley, then press onto the beef.
  • Bake the beef for 5 minutes until the crust is golden-brown.
  • Fry the onion, ginger, and garlic in butter and oil until softened.
  • Add wild mushrooms and soy sauce, cooking until mushrooms soften.
  • Stir in the cream and season the sauce to taste.
  • Serve the beef drizzled with the mushroom sauce.