Scotch fillet with garlic butter mushrooms

Ingredients

• 250 g Scotch fillet steak
• 200 g mushrooms
• 3 tbs butter - divided
• 2 tsp olive oil
• 3 garlic cloves - divided
• 4 tsp chopped fresh parsley - divided
• 1 rosemary sprig
• 1 tbs beef tallow (see blog on turning pure beef fat into tallow)

Directions

1. Bring the steak to room temperature for a minimum of 30 minutes. Pat the steak dry and season generously on all sides with salt & pepper.
2. Preheat the oven to 220 C. Wipe the mushrooms clean with a paper towel and trim the stalks. Cut in half or quarters depending on size.
3. In a mixing bowl mix 2 tbs butter, 2 minced garlic cloves, 2 tsp olive oil, 2 tsp of parsley and salt and pepper. Add the mushrooms and toss ensuring all mushrooms are coated in the garlic butter.
4. Grease a baking tray with some olive oil spray and place the mushrooms on the baking tray leaving space between them.
5. Roast for 15-20 minutes turning them halfway.
6. Heat a griddle/frying pan for 5 minutes and add the tallow. Cook the steak for 2 minutes. Turn over and add 1 tbs of butter with 1 whole garlic clove and the rosemary sprig.
7. Tilt the pan slightly and continuously baste the steak with the butter for 1.5 minutes. Remove the steak from the pan, cover with foil and let rest for 5 minutes and serve with the garlic mushrooms.

Nutrition