4 scotch fillet or fillet steaks at room temperature
Splash of Rice Bran oil
Salt and cracked pepper
2 cups of button mushrooms sliced in halves
1 tablespoon of Dijon mustard
1 tub of King Island pure cream
Splash of brandy
Splash of Worcestershire sauce
1 Teaspoon baby capers
½ cup chives or spring onions finely chopped
Add the oil to a frypan and heat until it is smoking. Season the steaks and place carefully in the pan. Seal each side for approx 2 to 3 minutes and remove to rest on a warm plate. Turn down the heat on the frypan and add the mushrooms, sauté for 3 minutes then add the mustard, cream, brandy, Worcestershire sauce, capers and half the chives. Stir until all blended and add the steaks, poaching for 3 to 5 minutes to infuse the flavours. (3 for rarer and 5 for well done) Remove and place on the serving plates, and garnish with the remaining chives. Serve with a fresh salad or your favourite vegetables.
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