1 tablespoon cracked black pepper
4 scotch fillet steaks, trimmed (I’ve just used T-bone steaks)
50g butter, chopped
3 garlic cloves, crushed
200g button mushrooms, thinly sliced
150g shiitake mushrooms, stalks removed, thinly sliced (I didn’t have any, skip!)
4 sprigs of thyme
2 tablespoons red wine or beef stock (I used chicken stock, which was what I had available!)
1/3 cup thickened cream
Mashed potato and baby spinach, to serve (I served mine with oven baked chips and steamed peas)
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, for 4 minutes or until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach.