Scotch Fillet Steak with Cream

Scotch Fillet Steak with Cream

Ingredients:

For the Steak:

For the Creamy Mushroom Sauce:

  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 250g button mushrooms, sliced
  • 1/2 cup white wine (optional)
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

For the Pickled Rolled Zucchini, Radish, and Potato Chips:

  • 1 small zucchini, thinly sliced lengthwise
  • 4 radishes, thinly sliced
  • 2 medium potatoes, thinly sliced into rounds
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon mustard seeds (optional)
  • Vegetable oil (for frying)

Instructions:

  1. Prepare the Pickled Vegetables:
    • In a saucepan, combine vinegar, sugar, water, salt, pepper, and mustard seeds (if using). Heat until the sugar and salt are dissolved. Allow to cool.
    • Roll the zucchini slices and secure with toothpicks. Place in a jar or bowl.
    • Add radish slices to the jar. Pour the cooled pickling liquid over the vegetables. Refrigerate for at least 1 hour or overnight for best results.
  2. Prepare the Potato Chips:
    • Heat vegetable oil in a deep fryer or large saucepan to 180°C (350°F).
    • Fry the potato slices in batches until golden and crispy. Drain on paper towels and season with salt.
  3. Cook the Steaks:
    • Season the Scotch fillet steaks with salt and pepper.
    • Heat olive oil in a hot pan over medium-high heat. Sear the steaks for about 4-5 minutes per side, or until they reach medium rare (internal temperature of 57°C/135°F). Rest the steaks for 5 minutes before serving.
  4. Make the Creamy Mushroom Sauce:
    • In a pan, melt butter over medium heat. Add onion and garlic and cook until translucent.
    • Add mushrooms and cook until they release their moisture and are golden brown.
    • Deglaze the pan with white wine (if using) and cook until the liquid is reduced by half.
    • Stir in heavy cream and Dijon mustard. Simmer until the sauce thickens. Season with salt and pepper to taste.
  5. Assemble the Dish:
    • Slice the rested steaks and place them on plates. Spoon the creamy mushroom sauce over the steaks.
    • Arrange pickled zucchini rolls and radish slices on the plate.
    • Serve with crispy potato chips on the side.
  6. Garnish:
    • Sprinkle the steak with fresh chopped parsley.
Back to blog