Scotch Fillet Steak With Sage Saltmushrooms And Burrata | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil, plus extra, for brushing
• ¼ cup sage leaves
• 60g unsalted butter
• 400g Portobello mushrooms, sliced
• sea salt and cracked black pepper
• 2 x 250g scotch fillets, trimmed and at room temperature
• 1 x 250g burrata or buffalo mozzarella, torn
• ½ bunch sage leaves, roughly chopped
• 1 tablespoon sea salt flakes