Ingredients
• 4 x 200g scotch fillet steaks
• 1 tbs crushed black peppercorns
• 1 tbs olive oil
• 20g unsalted butter
• Pickled red cabbage (see note), 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 tsp Vegemite
• 200ml thickened cream
• 1 tbs 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.
