Servings: | 2 |
Prepping time: | 10 minute |
Cooking time: | 20 minutes |
Ingredients
- 2 Scotch fillet steaks
- 1 200g punnet Swiss brown mushrooms, sliced
- 1 small red onion, finely diced
- 1 tbs Brandy
- 2 tsp Worcestershire sauce
- 2 tbs tomato paste
- 1 tsp Dijon mustard
- 60 ml beef stock
- 1/3 c thickened cream
- 2 tbs butter
- 2 tsp olive oil
- 1 tbs Tallow (see blog how to turn beef fat into tallow) or use avocado oil or ghee
- 2 asparagus bunches
- 2 tsp fresh parsley, chopped for garnish
Directions
- Let the steaks come to room temperature for 30 minutes. Season generously with salt and pepper.
- Prepare the sauce ingredients by mixing together Worcestershire sauce, tomato paste, Dijon mustard, and beef stock. Set aside. Slice the mushrooms.
- Melt the tallow in a hot pan and cook the steaks for 4 minutes per side, or until they reach and internal temperature of 55c for medium rare. Remove from the pan and keep warm.
- Saute mushrooms and onions in a mixture of butter and olive oil in the same pan until they are browned, about 5 minutes. Add brandy to the mixture and cook for an additional minute.
- Stir in the sauce, bring to a boil and simmer for about 2 minutes. Reduce the heat to low and stir in the cream. Simmer for an additional minute. Season with salt and pepper.
- In the meantime, snap the hard stalks of the asparagus and blanch in boiling water for 3 minutes. I find this easiest to do in a frying pan.
Nutrition
Calories: | 963 kcal |
Protein: | 62.0 g |
Fat: | 74.1 g |
Carbohydrates: | 7.5 g |