Beef Comforting Main

Steak with stroganoff sauce

Name: Steak with stroganoff sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 200g scotch fillet steaks; 1 tablespoon crushed black peppercorns; 1 tablespoon olive oil; 20g unsalted butter; Pickled red cabbage, watercress or other salad leaves and mustard, to serve; 25g unsalted butter; 400g small Swiss brown mushrooms, thinly sliced; 1 garlic clove, crushed; 1/2 cup (125ml) brandy; 300ml beef stock; 1 teaspoon Vegemite; 200ml thickened cream; 1 tablespoon finely chopped flat-leaf parsley leaves

Rate now

05m

20m

Jump to recipe

Jazz up steak and veg with the addition of a creamy mushroom sauce that'll have you licking your plate clean!

4 x 200g scotch fillet steaks
1 tablespoon crushed black peppercorns
1 tablespoon olive oil
20g unsalted butter
Pickled red cabbage, watercress or other salad leaves and mustard, to serve

Stroganoff sauce

25g unsalted butter
400g small Swiss brown mushrooms, thinly sliced
1 garlic clove, crushed
1/2 cup (125ml) brandy
300ml beef stock
1 teaspoon Vegemite
200ml thickened cream
1 tablespoon finely chopped flat-leaf parsley leaves

Method

1.

Season the steaks with the crushed peppercorns and some sea salt.
2.

Heat the olive oil and butter in a large frypan over medium-high heat. When sizzling, add the steaks to the pan. Cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest while making the sauce.
3.

For the stroganoff sauce, return the steak pan to medium heat and add the butter. When melted, add the thinly sliced mushrooms and the garlic and cook for 4 minutes, stirring, or until the mushrooms have softened. Add the brandy and cook for a further 1 minute or until most of the liquid has evaporated. Add the beef stock, Vegemite and thickened cream, then reduce the heat to low and simmer for 10 minutes until the sauce has reduced. Remove from the heat and stir in the chopped parsley.
4.

Divide the steaks among 4 plates, ladle over the stroganoff sauce and serve with pickled red cabbage, salad leaves and mustard.