Scotch Fillet with Pepper and Mushroom Sauce

Scotch Fillet with Pepper and Mushroom Sauce
10 Mins
Prep time
22 Mins
Cooking time
Serves 4

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.