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Steak with stroganoff sauce
Steak with stroganoff sauce
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elevate steak and vegetables with irresistible creamy mushroom sauce!
Ingredients:
  • 4 x 200g scotch fillet steaks
  • 20.00 ml crushed black peppercorns
  • 18.20 gm olive oil
  • 20g unsalted butter
  • Pickled red cabbage (see note), to serve
  • Watercress, to serve
  • Mustard, to serve
  • 25g unsalted butter
  • 400g small Swiss brown mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 125ml brandy
  • 300ml beef stock
  • 1 tsp Vegemite
  • 200ml thickened cream
  • 20.00 ml finely chopped flat-leaf parsley leaves
Instructions:
  • Coat the steaks generously in crushed peppercorns and sprinkle with sea salt.
  • In a large frypan over medium-high heat, heat the olive oil and butter until sizzling. Add the steaks and cook for 2 minutes on each side for medium-rare or until cooked to your liking. Transfer the steaks to a plate, loosely cover with foil, and allow them to rest while preparing the sauce.
  • Return the steak pan to medium heat, add the butter, then cook the thinly sliced mushrooms and garlic for 4 minutes until softened. Pour in the brandy and cook for 1 more minute until most of the liquid has evaporated. Finally, mix in the beef stock, Vegemite, and thickened cream, simmer on low for 10 minutes until the sauce thickens. Remove from heat and stir in the chopped parsley.
  • Plate the steaks evenly among 4 plates, generously spoon the rich stroganoff sauce over each serving, and enjoy with a side of zesty pickled red cabbage, crisp salad leaves, and tangy mustard.

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