Beef Fillet With Garlic Mushrooms & Creme Fraiche

Published 1st January, 2019

Cuisine: Australian   Serves: 2

Preparation: 30 Mins   Cooking: 10 Mins


  • 2 x 200 gm Barossa Fine Foods MSA Graded Beef Fillet Steaks
  • Sea Salt
  • Black Pepper
  • Olive Oil
  • 250 gm Portabello Mushrooms
  • 2 tbls Olive Oil
  • 2 Cloves Garlic, minced
  • 2 tbls Chopped Italian Parsley
  • 100 gm Butter
  • 1 bunch English Spinach
  • Creme Fraiche


  1. Trim the mushroom stalks, in a heavy based fry pan heat the olive oil over a high heat, add the mushrooms and brown for a few minutes on each side.
  2. Add the butter & garlic and sauté for 2 minutes, reduce the heat, add the chopped parsley and cook for a further minute.
  3. Brush the steaks with oil & sprinkle with sea salt and pepper.
  4. Preheat a char grill, BBQ or heavy based pan to vey hot.
  5. Cook the steaks for 3-4 minutes on each side, allow to rest before serving with the garlic mushrooms, wilted spinach & creme fraiche