Peppered boneless scotch with sautéed mushrooms and Brandy matched with Vidal Reserve Syrah Gimblett
Savor a decadent boneless scotch fillet with sautéed mushrooms and brandy sauce, paired with Vidal Reserve Syrah. Perfect for a special dinner.
Keywords
- DotNetNuke
- DNN
Ingredients
- 1 x 250g Boneless Scotch fillet
- 2 Tbsp. Pepper
- Sea salt
- 2 Tbsp. olive oil
- 3 Garlic cloves halved
- 2 Shallots cut into rings
- 100g Mixed mushrooms halved
- Fresh thyme
- 1 Tbsp. Brandy
- 1 Tbsp. Port
- 1 tsp. Sherry vinegar
- 1 Tbsp. Cream
- ½ Spring Onion sliced
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