Category Content - Succulent Fillet Steak

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Our fresh 21 day dry aged matured beef is succulent and full of

flavour and is delicious served with earthy wild mushrooms in a

rich and creamy Marsala sauce.




Ingredients

2 tbsp olive oil

1 clove garlic chopped

1 tsp coarsely ground black pepper

4, 150g SQ dry aged fillet steaks

50g butter

140g of exotic mushrooms such as shiitake.

150ml Marsala

1 finely chopped shallot

8 tbsp crème fraiche or single cream



Instructions


  1. Stir together the oil, garlic and ground pepper. Arrange the steaks on the grill pan and brush with the oil. Cook under a high grill and cook to taste, turning once and brushing with extra oil.

  2. Melt the butter in a frying pan. Slice the larger onions and sauté with the shallots for 2-3 minutes until softened. Add the Marsala to the pan and let the mixture bubble until reduced by half.

  3. Stir in the crème fraiche or cream and simmer gently until the sauce reaches your preferred consistency. Serve the steaks on warmed plates drizzling a little sauce over each.


Cook’s Tips


For very rare, cook for 1 minute each side; for rare 2 minutes each side; medium 3 minutes each side and well done 3 minutes each side and then a further 6-10 minutes at a lower temperature.