Ingredients:
1.5 kilo Scotch Fillet Whole
6 Portobello Mushrooms
10 g Dried Porcini Mushroom
1 cup Boiling Water
Method:
Heat the oven to 180 degrees. Soak dried porcini mushroom in a cup of boiling water for about 15-20 minutes. In an oven bag place your Scotch Fillet with the soaked mushrooms and the water. Place your bag in a roasting pan and place in the oven.
When meat is cooked, carefully remove the scotch Fillet from the bag and wrap in al foil to rest for 20 minutes. Place all the juice out of the oven bag in a saucepan on the stove. Cook until it boils and reduces. Serve on a mash or pasta.
Serves: 4-6
Note:
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