Scotch Fillet with Mushroom Chips and Bordelaise Sauce
Scotch fillet with mushroom chips and Bordelaise sauce—savor a luxurious dinner experience in just 1 hour. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 4 200g beef scotch fillet steaks
- 1/2 cup fresh flat-leaf parsley leaves
- 2 (50g) shallots, peeled, finely chopped
- 2 dried green peppercorns, crushed
- 1 1/2 cup (375ml) dry red wine
- 1 teaspoon dijon mustard
- 1 1/2 cup (375ml) beef stock
- 1 sprig fresh thyme
- 50 grams cold butter, diced
- 6 (480g) portobello or flat mushrooms, stems removed
- 1/3 cup (80ml) olive oil
- 2 cloves garlic
- 2 teaspoons fresh thyme
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