Scotch Fillet with Mushroom Sauce

Scotch Fillet with Mushroom Sauce
15 Mins
Prep time
10 Mins
Cooking time
Serves 4

What you need

  • Olive oil spray
  • 4 thick cut scotch fillet steaks
  • 60g butter
  • 250g swiss brown mushrooms, quartered
  • 2 cloves garlic, crushed
  • 1 cup beef stock
  • 2 tablespoons brandy
  • 125g PHILADELPHIA Spreadable Light Cream Cheese
  • 1 teaspoon brown sugar
  • Sea salt and freshly ground black pepper, to taste
  • Seasoned chips, to serve
  • Green beans and cherry tomatoes, to serve

How to make it

  1. HEAT a non-stick frying pan over high heat. Spray the steaks with oil and cook for 3-4 minutes each side or until cooked to your liking. Remove from pan, wrap in foil and keep warm.
  2. MEANWHILE, melt half the butter in a small pan. Add mushrooms and cook until browned. Remove from pan and set aside. Add remaining butter to pan and saute garlic for 30 seconds. Pour in the stock and brandy and simmer until reduced by a third.
  3. WHISK in the Philly and brown sugar and simmer until slightly thickened. Add mushrooms back to the pan and mix until well coated. Season to taste. Place steaks on heated seving plates and spoon over the mushroom sauce. Serve with chips and vegetables. Serve immediately.