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Steak sheila
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate steak Diane with a dash of Aussie flair using Vegemite!
Ingredients:
  • 4 x 180g eye fillet steaks, halved horizontally to make 8 thin fillets
  • 30g unsalted butter
  • 3 eschalots, finely chopped
  • 120g button mushrooms, sliced
  • 60ml brandy
  • 3 tsp Vegemite
  • 11.80 gm Dijon mustard
  • 125ml beef stock
  • 125ml thickened cream
  • Finely chopped flat-leaf parsley, to serve
  • Rocket, to serve
  • 1kg pontiac or desiree potatoes, peeled, chopped
  • 200g sour cream
Instructions:
  • To make the sour cream mash, simmer the potatoes in a pot of cold salted water until tender, about 10 minutes. Drain and mash thoroughly. Mix in the sour cream, season with sea salt and freshly ground black pepper, and keep it warm.
  • Season the beef generously, then gently flatten with a meat mallet or rolling pin. Heat oil in a large frypan over high heat. Cook the steaks in two batches for 2 minutes on each side for medium-rare or until desired doneness. Rest the steaks covered with foil while preparing the sauce.
  • Place the frypan back on medium heat and melt the butter. Stir in the eschalot for 1 minute before adding the garlic and mushroom. Combine well. Pour in the brandy and cook until the liquid almost evaporates, about 2-3 minutes. Stir in the Vegemite, mustard, and stock, then cook for another 2 minutes. Finally, add the cream and let it simmer for 2 more minutes until slightly thickened. Season with sea salt and freshly ground black pepper to taste.
  • To plate, distribute the sour cream mash and steaks on individual plates, then generously drizzle sauce on top. Finish with a sprinkle of chopped parsley and serve with rocket on the side.

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