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Recipe

Fillet steak with mushroom sauce

Apr 29, 2012 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Fillet steak with mushroom sauce
  • 4 250g steaks beef scotch fillet, trimmed
  • olive oil, to brush steak
  • steamed green beans, crispy roasted potatoes, to serve
Mushroom sauce
  • 2 tablespoon olive oil
  • 30 gram butter
  • 250克杯蘑菇,切片
  • 1 clove garlic, crushed
  • 1/2 cup sour cream
  • 1 tablespoon horseradish cream

Method

Fillet steak with mushroom sauce
  • 1
    Heat hot-plate, chargrill or heavy-based pan on high. Brush each side lightly with oil. Place on hotplate.
  • 2
    Cook steak 3 minutes to seal, until moisture begins to pool on top surface. Turn once. Cook steak on second side a further 3 minutes, until it feels springy when touched with back of tongs. Transfer to a plate. Cover with foil and rest 3-5 minutes.
  • 3
    To make mushroom sauce, use the same pan to heat oil and butter together on medium. Saute mushrooms and garlic 3-4 minutes. Stir cream and horseradish through. Bring to a simmer. Season to taste.
  • 4
    对于牛排米ushroom sauce, beans and potatoes.

Notes

For perfect crisp potatoes, parboil kipfler potatoes until just tender. Drain well and pat dry. Cut in half lengthways to increase surface area. Place on a tea towel and cool, uncovered, to remove excess moisture. Pan-fry in a little olive mixed with butter and rosemary sprigs, until crisp and golden. Season to taste.

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