Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/scotch-fillet-with-pepper-and-mushroom-sauce/
Home
Recipes
Scotch Fillet with Pepper and Mushroom Sauce
Back
Scotch Fillet with Pepper and Mushroom Sauce
10 Mins
Prep time
22 Mins
Cooking time
Serves
4
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
What you need
4 thick cut scotch fillet steaks
60g butter
4 x 8cm flat mushrooms, stalks trimmed
2 cloves garlic, crushed
1 teaspoon coarse ground black pepper
1 cup beef stock
2 tablespoons brandy
125g tub PHILADELPHIA Light Spreadable Cream Cheese
1 teaspoon brown sugar
Thick cut chips, to serve
Steamed bok choy, to serve
How to make it
HEAT a non stick frying pan over a high heat and fry the steak 2-3 minutes each side, or to your liking. Remove from the pan, wrap in foil and keep warm.
REDUCE to a medium heat and melt half the butter. Add the mushrooms to the pan and saute for 2-3 minutes each side. Remove and keep warm.
ADD the remaining butter to the pan and saute the garlic and pepper for 1 minute. Pour in the stock and brandy and simmer until reduced by a third.
WHISK in the PHILLY and brown sugar and simmer until slightly thickened. Place the steaks onto heated serving plates, top each with a mushroom then spoon over the sauce. Serve with thick cut chips and bok choy. Serve immediately.
This sauce works equally well with fillet, porterhouse, T-bone or rump steaks, pork steaks or chicken fillets.
Recipe or Meal Type
Dinner |
Lunch
Cuisines
Creamy
More recipes you will love
Easy Marble Cheesecake
Marble cheesecake mousse pots
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake