Women Cooking Recipes

Serves 4

4 Scotch fillet steaks
3 teaspoons cracked black pepper
Salt, to taste
1 tablespoon olive oil
20g butter
300g mushroom caps, cut into chunks
125ml (1/2 cup) beef stock
125ml (1/2 cup) thickened cream
60ml (1/4 cup) water
Mashed potato and green salad, to serve

1. Coat the steaks with the cracked pepper and season with salt.

2. Heat the oil in a large non-stick frying pan over a high heat until hot. Add the steaks to the pan, reduce the heat to medium-high and cook for 3-4 minutes on each side for med ium depending on the thickness of the steak), or until cooked to your liking. Transfer the steaks to a plate, cover with foil and set aside to rest while making the sauce.

3 Melt the butte, in the same frying pan over a medium-high heat Aid the mushrooms and cook for 5 minutes or until tender. Add the stock, cream and water to the pan and bring to a simmer. Cook over a medium heat for 5 minutes, or until reduced slightly. Serve the steaks and sauce accompanied by the mash and salad.