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Sizzling Steak With ‘Creamy’ Garlic Mushroom Sauce Recipe

A creamy steak sauce doesn’t have to be loaded with fat to be tasty. 

This recipe uses low-fat Greek yoghurt to create a deliciously smooth sauce, with fresh garlic and mushrooms to complement the finest fillet steak. This recipe is designed to impress with minimum effort, so serve this up next time you’re cooking for somebody special.


For the main meal:

  • 2 x 150g fillet steaks
  • 10 vine tomatoes
  • 2 flat mushrooms
  • 100g spinach
  • 100g green beans
  • 100g tenderstem broccoli
  • 1 clove of garlic
  • 1 tsp cracked black peppercorns
  • 1/2 tsp Himalayan salt
  • 1/2 tsp chipotle chilli flakes

For the mushroom sauce:

  • 1/2 red onion, diced
  • 2 cloves of garlic
  • 200g low-fat, Greek yoghurt
  • 1 tsp wholegrain mustard
  • 10 Button mushrooms
  • 10g fresh parsley
  • Pinch of salt and pepper

For the sweet potato wedges:

  • 2 sweet potatoes, sliced into wedges
  • 1 tbsp melted coconut oil
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp oregano


  1. Add your sliced sweet potato wedges to a lined baking tray, and cover with the oil and seasonings.
  2. Roast in the oven at 190C for 20 minutes, moving around occasionally.
  3. Remove steaks from the fridge 30 minutes prior to cooking. Season with the salt, pepper, garlic and chilli flakes.
  4. Heat a griddle pan on the hob. 
  5. Sear the steak on both sides and along the edges.
  6. Add the flat mushrooms and vine tomatoes to the griddle pan, and place in the oven. Reduce the temperature of the oven to 160C five minutes before cooking.
  7. Cook for 5-6 minutes (rare), 7-8 minutes (medium) or 10 minutes (well done). Make sure your oven is at the right temperature otherwise cooking times may vary, but you can check on your steak if you wish.
  8. In the meantime, prepare your sauce.
  9. Heat a pan and sweat down the garlic and red onion.
  10. Add the sliced mushrooms, and brown well.
  11. Reduce the heat and add the mustard and the yoghurt.
  12. Gently simmer and stir together, finishing with salt, pepper and fresh parsley.
  13. Remove everything from the oven and top the steaks with the sauce.


For the steak and mushroom sauce:

Serves 2. Per serving: Calories: 414 Carbs: 13.7g Fat: 10.9g Protein: 65.3g

For the sweet potato wedges:

Serves 2. Per serving: Calories: 177 Carbs: 27g Fat: 6.8g Protein: 2g

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