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

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.
More recipes you will love
Christmas Pavlova Cheesecake
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Triple Chocolate Cheesecake
Lactose free Japanese cheesecake
Lactose free Japanese cheesecake
Berry Pavlova Wreath
Berry Pavlova Wreath