Name: Fillet steak with mushroom sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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 gram cup mushrooms, sliced; 1 clove garlic, crushed; 1/2 cup sour cream; 1 tablespoon horseradish cream

Fillet steak with mushroom sauce

A classic Australian combination, experience the taste of your favourite pub meal at home with this deliciously tender fillet steak, topped with a creamy mushroom sauce and served with crisp potatoes.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

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 gram cup mushrooms, sliced

1 clove garlic, crushed

1/2 cup sour cream

1 tablespoon horseradish cream

Method

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.Serve steaks with mushroom sauce, beans and potatoes.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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