Based on a recipe from http://www.taste.com.au
Usually, I would know first thing in the morning what I would end up cooking for dinner. Today, I had no idea! So I had a quick browse online for recipes for ingredients I knew I already had in my freezer / pantry – and I found this! What an outstanding recipe – so simple yet so divine, especially the mushroom sauce! Delicious, delicious.. the only thing that stopped me from cleaning up my plate was the fact that my T-Bone steak was super HUGE and I just couldn’t finish it. It was such a good meal though… not so gourmet, but a really good pub meal. Nothing wrong with having an easy, ridiculously delicious pub meal for dinner on a weeknight!
Ingredients (serves 4)
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)
Method
- 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.
Mmmmmm… there’s nothing quite like a perfectly cooked steak.
Kimba's Living 
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