How to Cook a Scotch Fillet With Creamy Mushroom Sauce
by John deCaux in Cooking > Main Course
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How to Cook a Scotch Fillet With Creamy Mushroom Sauce
This sauce is rich, creamy but doesn’t overwhelm the beautiful taste of the steak.
To Start You Need to Slice 3 Mushroom Into Slice, the Choice of Mushroom Is All Your.
Next, finely dice 1 shallot.
Followed by two cloves of garlic.
Next, you’ll need your choice of steak.
I’ve Got a Fantastic Scotch Fillet.
Season with salt and pepper on all sides.
Place a Pan Over High Heat.
Once really hot add some oil, I’m using canola oil as it has a high smoking point.
Place the steak in the center of the pan.
For a steak this thick cook for 3 minutes on each side for medium-rare.
Sear the steak on all side before removing it from the pan.
Place the steak on a plate and tent with foil.
Repeat with the other steak.
Tip out the fat from the pan.
Deglazed the Pan With White Wine, You Could Also Use Beef Stock.
We want to use all the delicious steak bits left in the pan.
Add the diced shallots and then the garlic to the pan.
Cook until the shallots and garlic begin to soften and brown.
Add a Few Sticks of Butter, Cook for One More Minute.
Then add the mushroom, stir through the pan.
Season with black pepper.
Followed by one tablespoon of Dijon mustard.
Stir Through Before Adding Half a Cup of White Wine to the Pan.
Reduce to half, this will intensify the flavors.
Once the Wine Has Reduced Add Half a Cup of Thickened Cream.
Stir the cream into the rest of the sauce.
Simmer and reduce the sauce until it thickens.
You’ll know when the sauce is ready when the sauce holds on the back of a spoon.
All That’s Left Is to Serve It Up!
There you have it! A beautiful mushroom sauce for a steak.
This creamy, rich sauce has a great balance of the flavor but won’t overwhelm to taste of the steak.