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. 

(Serves 2) 

INGREDIENTS

• 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

METHOD
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.

NOTES
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.

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