Rib Fillet Steak with Veggies & Mushroom Gravy
Rib Fillet Steak with Veggies & Mushroom Gravy
Rib fillet steak with veggies and mushroom gravy is a timeless, hearty meal that brings steakhouse flavours to the home kitchen. Known for its tenderness and rich marbling, rib fillet steak cooks beautifully whether grilled, pan-fried, or barbecued, delivering a juicy and flavourful result with minimal seasoning.
The steak is paired with simple vegetables to keep preparation easy and the focus on flavour. Carrots and broccoli are lightly microwaved until tender, then finished with butter, salt, and cracked black pepper. Low-carb potatoes are halved, seasoned, and air-fried until golden and crisp on the outside, making them a lighter alternative to traditional roast potatoes.
A creamy mushroom gravy completes the dish, adding richness and depth that complements the steak perfectly.
The steak is paired with simple vegetables to keep preparation easy and the focus on flavour. Carrots and broccoli are lightly microwaved until tender, then finished with butter, salt, and cracked black pepper. Low-carb potatoes are halved, seasoned, and air-fried until golden and crisp on the outside, making them a lighter alternative to traditional roast potatoes.
A creamy mushroom gravy completes the dish, adding richness and depth that complements the steak perfectly.
Ingredients
- 4 Rib fillet steaks
- Salt, to taste
- Generous cracked black pepper (to taste)
- Olive oil or butter, for cooking
- 8 low-carb small potatoes, halved
- 2 medium carrots
- 1 head broccoli
- Butternut pumpkin
- 1 teaspoon butter
- 1 small punnet sliced mushrooms
- ½ beef stock cube
- 1 cap soy sauce
- ½ cap white vinegar
- 1 teaspoon cornflour
- Cold water (for slurry)
Method
- Remove steak from fridge and allow to come to room temp.
- Place 1 cup water, ½ beef stock cube, soy sauce, plenty of cracked pepper and mushrooms in a small pot and cook on low-medium.
- Toss halved low-carb potatoes and pumpkin with olive or mct oil, salt, and cracked black pepper and microwave for 4 minutes. Then air fry at 190 °C for 18 minutes, turning once, until golden and crisp.
- Season rib fillet steaks generously with salt and pepper just before cooking. Cook in a hot pan, to your liking.
- Remove from pan and rest well in a bowl, loosely covered with foil or a plate to collect the juices.
- Check the pan and remove any excess burnt or charred pieces to avoid a bitter taste. Reduce pan temp to medium.
- Microwave carrots and broccoli until just tender. Toss with butter, salt, and cracked black pepper. Set aside and keep warm.
- Pour cooked mushrooms into pan that cooked the steak and rub the pan with the back of a fork to release the flavours.
- Add 1 teaspoon butter and stir gently until melted. The gravy may look strange at this stage, this is normal.
- Pour the resting steak juices into the pan and mix well.
- Mix 1 teaspoon cornflour with enough cold water to cover it. Stir into the gravy, then increase heat and stir until thickened. Adjust with water if needed.
- Plate steaks with vegetables and spoon peppery mushroom gravy over the top.
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Pro tip: Bring steaks to room temperature (20–30 min) before cooking for more even doneness. When cooking thinner steak, cook on high until the first sign of reddish moisture coming to surface, then flip and repeat. This gives a medium cook.
Shopping List
- Rib fillet steaks
- Low-carb potatoes
- Butternut pumpkin
- Carrots
- Broccoli
- 1 small punnet sliced mushrooms
- Beef stock cube
- Soy sauce
- White vinegar
- Butter
- Olive oil
- Cornflour
- Salt
- Black pepper
Optional Extras
Add a pinch of dried thyme or crushed garlic/garlic powder to the mushrooms while cooking.Nutrition
Energy750 cal / 3138 kJ
Carbs20g
Net Carbs15g
Fibre5g
Protein45g