Scotch Fillet with Mushroom Sauce, Hasselback Potatoes & Buttered Beans

Prepare Potatoes:

Preheat oven to 220°C. Using a sharp knife, make slices in potatoes about 2-3 mm apart, leaving ½ cm of skin intact on the bottom of each potato. (Tip: We use chopsticks or wooden spoons on either side of the potato when slicing, they act as a stop to prevent slicing all the way through!) On a lined baking tray, drizzle potatoes with olive oil and sprinkle over salt and pepper. Roast, about 25 minutes or until golden and cooked through.

Prepare Ingredients:

Wash the fresh produce. Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Trim and discard the ends of the green beans. Dissolve beef stock concentrate in 250ml boiling water. Pat steak dry with paper towel; season both sides with salt and pepper. Heat a pot of salted water to boil.

Garlic Mushroom Sauce:

Melt half the butter in a medium pan (or pot) over medium-high heat. Add garlic and mushrooms, stirring, for 4 minutes or until tender. Stir in stock and simmer for 5 minutes. Gradually stir in gravy flour to reach desired thickness. To finish, stir in cream.

Cook Steaks:

Season steak on both sides with salt. Heat olive oil in a pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Cook Beans:

In the meantime, carefully add the green beans to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. Thoroughly drain then add to a bowl. Add remaining butter and stir to combine.

You Plate It:

Slice steaks and serve alongside beans and potatoes, topping with mushroom sauce. Enjoy!