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Curtis Stone's pan-seared steaks with stroganoff sauce

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What better way to serve your scotch fillet steak than with a creamy leek sauce. It is irresistible.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, + soaking time
Curtis Stone's pan-seared steaks with stroganoff sauce


  • 20g dried porcini mushrooms
  • 1 cup (250ml) boiling water
  • 1 tbs olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200g brown mushrooms, thickly sliced
  • 200g cup mushrooms, thickly sliced
  • 4 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
  • ½ cup (125ml) brandy, marsala wine or beef stock
  • 3 tsp ground paprika
  • 1 tbs tomato paste
  • 1 tbs Dijon mustard
  • 1 tbs Worcestershire sauce
  • 300g sour cream
  • Steamed green beans, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place porcini mushrooms in a small heatproof bowl. Cover with the boiling water. Set aside for 20 mins to soak.
  2. Step 2

    Meanwhile, heat half the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and stir for 1 min or until aromatic. Transfer to a heatproof bowl.
  3. Step 3

    Heat half the remaining oil in the pan over high heat. Add brown and cup mushroom. Cook, stirring occasionally, for 5 mins or until the mushroom is golden brown and just tender. Add to the onion in the bowl.
  4. Step 4

    Heat the remaining oil in the pan. Season the steaks well. Add to the pan and cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil.
  5. Step 5

    Add the brandy, wine or stock to the pan and stir with a wooden spoon, scraping the base of the pan. Cook for 2 mins or until the liquid reduces by half. Add the porcini mushrooms and liquid and bring to the boil. Cook, stirring occasionally, for 4 mins or until the mixture reduces by half. Add the onion mixture, paprika, tomato paste, mustard, Worcestershire sauce and stir to combine. Cook for 2 mins or until the mixture is well combined and heated through. Add the sour cream and cook, stirring, for 2-3 mins or until the sauce boils and thickens slightly. Remove from heat. Add the steaks and turn to coat in the sauce.
  6. Step 6

    Season and serve immediately with steamed green beans.

Recipe tip

Serve with chopped chives and chopped flat-leaf parsley.