Fillet on the bone with whisky-cream mushrooms – Food & Home Magazine

Ingredients

• 6 long sprigs fresh rosemary
• 6 x 300g fillets on the bone
• 30ml (2 tbsp) coriander seeds
• 5ml (1 tsp) fresh thyme, chopped
• 5ml (1 tsp) black pepper, crushed
• 5ml (1 tsp) dark brown sugar
• 30ml (2 tbsp) soya sauce
• 45ml (3 tbsp) olive oil
• 75g butter
• 1 garlic clove, peeled and bruised
• 300g assorted mushrooms (shiitake, white button, oyster, shimeji)
• 300ml fresh cream
• 7,5ml (1½ tsp) beef stock concentrate
• 5ml (1 tsp) truffle oil
• 45ml (3 tbsp) whisky
• 30ml (2 tbsp) fresh parsley, chopped + extra, to garnish
• herbed sea salt flakes, to serve