Beef Fillet With Garlic Mushrooms & Creme Fraiche
Published 1st January, 2019
Cuisine: Australian Serves: 2
Preparation: 30 Mins Cooking: 10 Mins
Ingredients
- 2 x 200g Barossa Fine Foods MSA graded beef fillet steaks
- Sea salt
- Black pepper
- Olive oil
- 250g portabello mushrooms
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp Italian parsley, chopped
- 100g butter
- 1 bunch English spinach
- Crème fraîche
Method
- Trim the mushroom stalks. In a heavy-based frypan, heat the olive oil over a high heat, add the mushrooms and brown for a few minutes on each side.
- Add the butter & garlic and sauté for 2 minutes, reduce the heat, add the chopped parsley and cook for a further minute.
- Brush the steaks with oil & sprinkle with sea salt and pepper.
- Preheat a char grill, BBQ or heavy-based pan to very hot.
- Cook the steaks for 3–4 minutes on each side, allow to rest before serving with the garlic mushrooms, wilted spinach & crème fraîche.
where to find us
- Find Barossa Fine Foods MSA graded beef fillet steaks at your local Barossa Fine Foods retail store in South Australia.
