Last night everyone was finally home for dinner at the same time so I thought it was a perfect opportunity to have some scotch fillets that I had recently purchased from one of those internet half price deals. I had been burned one before with one of these deals, but I couldn't resist and purchased another one. Thank goodness I did. This steak was lovely - melt in your mouth tender (I hope the rest of what I bought is as good).
So, no history lessons here today, no trivia, just a recipe.
Steak and Soy Braised Mushrooms
1/3 cup light soy sauce
2 tbs mirin
200g enoki mushrooms, trimmed and separated
200g swiss brown mushrooms, quartered
4 x scotch fillet steaks
Salt and pepper
In a frypan combine the soy sauce, mirin, and approx 1/3 cup of water. Bring to a slow simmer. Add the swiss brown mushrooms and simmer for 2-3 minutes, or until starting to become tender. Add the enoki mushrooms and simmer for a further 2 minutes. At this point you can leave it on a very low simmer.
Season your steaks with salt and freshly ground black pepper.
Heat a frypan to high heat. Add a small amount of olive oil, and fry the steaks for 3-4 minutes each side for medium-rare, or until cooked to your liking.
I served the steaks topped with the mushrooms sauce, and with potato cubes and asparagus.
Garlic Potato Cubes **
4-5 potatoes, peeled, cut into cubes
3 cloves crushed garlic
Preheat oven to 220C.
Place the potato cubes into a large bowl. Splash a generous amount of olive oil and 2-3 cloves of crushed garlic over the potatoes, mix well, ensuring that all the potato has been covered in the olive oil.
Place the potato cubes onto a baking tray that has been lined with baking paper. Place in an oven and bake for 25-30 minutes, or until lovely and golden. Makes sure you turn them over at least once during baking.
** Make sure you start these before you start cooking the steak!!!!
This was a really lovely meal, the soy, mushroom combination was perfect for the steak.