Serves: 4
Prep time: 20 Minutes
| Extra Virgin Olive Oil | 1 tbsp |
| Scotch Fillet Steaks (Rump And Sirloin Are Also Great Optionsl) | 4x 100 g |
| Springs Of Thyme | 2 |
| Chips And Salad, To Serve | |
| Salt And Pepper | |
| NEW Mushroom & Truffle Sauce | 1 |
Method
- Take steaks out of fridge 40 minutes - 1 hour before cooking. Pat dry with paper towel.
- Drizzle oil over steaks and then season with salt.
- Heat a large frying pan over high heat, add steaks and cook for 2 minutes on each side for medium rare. Cook a little longer for medium. Remove from the pan and rest for 2-3 minutes.
- While steak is resting, warm Birch & Waite Truffle & Mushroom Sauce as per packet instructions.
- Slice steak and serve with chips (or any side of your choice), salad and generously top with Birch & Waite Mushroom & Truffle Sauce.
Cook’s Note
Created by Justine Schofield for Birch & Waite.
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