SCOTCH FILLET STEAK WITH CREAMY MUSHROOM SAUCE
Show your love with this perfect date night recipe. A creamy mushroom sauce that is full of flavour, served over a juicy steak with mash and veggies will make everyone happy.
- 2 x 300gm Angus Pure Scotch Fillet Steaks (https://thomasfarms.com.au/collections/beef/products/scotch-fillet-200g-steaks)
- 500 gm mixed mushrooms (See Notes)
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1/4 cup white wine
- 2 spring onions, finely sliced
- 2 teaspoons Dijon mustard
- 250ml cream for cooking
- Handful of Parmesan cheese
- Mash & veggies to serve
Season steaks on both sides with salt, pepper and olive oil. Allow to sit for approximately 30 minutes to come to room temperature.
Meanwhile, slice mushrooms. Heat a large deep sided fry pan on high heat, add a lug of olive oil, reduce heat and sauté garlic for 2-3 minutes. Add mushrooms and sauté for a 6-7 minutes, add wine and continue to cook till all juices have almost evaporated, this can take a while. (You don’t want too much excess juice at this point otherwise you will have a runny sauce)
Heat a grill plate on high heat, once hot add your steaks and cook for approx 4 minutes on each side for medium rare (This will depend on how thick your steaks are - see Notes)
While you are cooking your steaks add the spring onions, cream, and mustard to your sauce and simmer away for about 4-6 mins to allow your sauce to thicken a little. Season sauce with salt and pepper and a handful of grated Parmesan.
Once your steak is cooked, remove from the pan, place on a plate and cover with foil. Allow the steak to rest for 4 mins while you plate up some mash and veggies.
This sauce is best when a variety of mushrooms have been used. I used Swiss brown, portobello and button mushrooms.
While it depends on the thickness of the steaks, and their temperature when you put them in the pan, I generally cook steaks for 4 minutes each side for medium rare. (And Always use a timer!) The best way to tell if they are cooked is to see how springy they are when pressed. As a guide the springier they are the more under cooked they are, the tougher they are the more well cooked they are.
I always use the Philadelphia cream for cooking because it will not split and does not get too runny.