British Wagyu Fillet with Mushrooms, Spinach and Mustard Sauce

Prepare the mushrooms and spinach first, cook each fillet according to its actual thickness, then make a small mustard sauce while the beef rests. The sauce is measured for two plates and served sparingly rather than covering the steaks.

Ingredients for two

• 1 pack of 2 × approximately 150g British Wagyu fillet steaks
• 150g chestnut mushrooms, evenly sliced
• 100g spinach, washed
• 2 tsp neutral oil, divided
• 40g crème fraîche
• 2 tsp Dijon mustard
• 2 tbsp water
• 1 tsp lemon juice, added to taste
• Salt and pepper to taste

Prepare, cook and finish the sauce

1. Thaw frozen steaks fully in the fridge as the label directs. Compare their thicknesses rather than assuming both will finish together.
2. Heat 1 tsp oil in the frying pan. Cook the mushrooms until tender and their moisture has largely evaporated. Add spinach and let it wilt, then transfer the vegetables to a clean dish.
3. Use a clean pan for the beef. Pat the steaks dry and use the remaining oil sparingly if needed. Sear both broad faces and all outside edges of each piece, leaving enough space around them.
4. Reduce the heat for a gentler finish where thickness requires it. Check each steak separately, following its label and FSA cooking guidance, then rest on a clean plate.
5. Put the crème fraîche, mustard and measured water in the small saucepan. Warm gently while stirring; do not boil hard. Take off the heat and add lemon a little at a time. Taste before adding any salt.
6. Divide the vegetables between plates, add the cooked fillets and spoon over a little sauce. Serve the rest alongside and eat promptly.

The FSA's allowance for a pink centre applies to intact whole beef whose outer surfaces are thoroughly seared. It is not advice for minced, rolled or otherwise altered products. The nominal pack weight does not replace a thickness or cooking check.

Adjust the part that needs attention

Vegetables are watery: let their liquid evaporate before plating. Sauce is too thick: loosen with water a teaspoon at a time. Mustard dominates: serve less sauce rather than adding it all to the steaks. One fillet finishes early: remove it when ready instead of making both follow the same timer.

Allergens: crème fraîche contains milk and Dijon contains mustard; check labels and any substitutes. This is a proposed dish, not a tested cooking schedule or a farm, feed or award claim.

Cook the quantity you plan to serve and follow FSA leftover guidance for retained cooked components. For ordering questions, use the Wagyu buying checklist.