Minute steaks with mushroom sauce and broccolini

Minute steak is a thinly cut slice that can come from any part of the cow, but is most often rump. It's a tasty and economical cut that can, and should be, cooked very quickly hence its name.

  • 45 mins cooking
  • Serves 4
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Minute steaks with mushroom sauce and broccolini
  • 4 medium (800g) sebago potatoes
  • peanut oil, for shallow-frying
  • 1 tablespoon olive oil
  • 4 (600g) scotch fillet steaks
  • salt and freshly ground black pepper
  • 30 gram butter
  • 150 gram swiss brown mushrooms, sliced thinly
  • 150 gram button mushrooms, sliced thinly
  • 2 clove garlic, crushed
  • 2 teaspoon chopped fresh thyme
  • 1/2 cup (125ml) white wine
  • 1 cup (250ml) beef stock
  • 2 bunch (350g) broccolini, trimmed


Minute steaks with mushroom sauce and broccolini
  • 1
    Peel potatoes, cut lengthways into 1cm slices; cut each slice lengthways into 1cm-wide pieces.
  • 2
    Heat peanut oil in a large frying pan; cook chips, in batches, for about 10 minutes or until browned and tender. Drain on absorbent paper.
  • 3
    Meanwhile, heat the olive oil in a large frying pan; cook steaks until browned on both sides, sprinkling with a little salt and pepper during cooking. Remove from pan; cover to keep warm.
  • 4
    Add butter to pan, cook both mushrooms, stirring, until soft. Add the garlic and thyme; cook, stirring, until fragrant.
  • 5
    Add wine to the pan; bring to the boil. Add the stock, boil, uncovered, for about 3 minutes or until sauce has reduced by half.
  • 6
    Boil, steam or microwave broccolini until just tender; drain.
  • 7
    Serve steaks with mushroom sauce, chips and broccolini.


Not suitable to freeze. Not suitable to microwave.

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