Steak and mushroom sandwich
SERVES 4 | 15 MINS PREP | 25 MINS COOK TIME
4 scotch fillet steaks
- 2 garlic cloves, finely diced
- Salt & black pepper
- Olive oil
- 25g butter
- 2 garlic cloves, finely chopped
- 12 Portobello mushrooms, roughly chopped
- 250g crème fraîche
- A handful of parsley, chopped
1 loaf of ciabatta bread
Pat the scotch fillet dry with paper towels. Brush with oil and season with the salt, pepper and garlic. Set aside for 20 minutes.
To make sauce, place butter in a large frying pan and melt with the chopped garlic.
Add the mushrooms and cook over a medium heat for 5-10 minutes.
Add the creme fraiche and simmer until reduced into a nice thick sauce (about 5 minutes).
Add the chopped parsley.
Heat the BBQ or pan up to a high heat, then place the seasoned steaks on the cooking surface and press down to help form a crust over the entire surface for the meat, searing for 2 minutes, before turning and repeating on the other side. Set aside to rest for 5 minutes.
To serve, slice ciabatta loaf in half lengthways and place some melted butter on the inside. Grill in the oven or on a BBQ until slightly golden. Slice loaf into single-serve portions.
Slice scotch fillet and assemble. Spoon mushrooms onto bread and place the desired amount of meat on top. Season with salt and pepper.
Recipe and image thanks to recipes.co.nz