Scotch steaks with burrata, mushrooms and crispy pancetta
Delicious stacked scotch steaks
2
Serves
10 mins
Prep Time
30 mins
Cook Time
Recipe author
Greenlea Butcher Shop
These moreish steaks are absolute showstoppers - treat yourself or blow someone's mind!
This recipe is courtesy of Greenlea Butcher Shop.
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Ingredients
steaks
2 Greenlea Quality Mark scotch fillet steaks
at room temperature
4 slices pancetta
2 Tbsp olive oil
¼ cup sage leaves
60g butter
250g field mushrooms
sliced
2 garlic cloves
crushed
salt and pepper
250g burrata
or buffalo mozzarella
Method
for the steaks
1
Preheat the oven to 180ºC. Arrange the pancetta in little rosettes on a lined baking tray and cook until crispy 10 - 15 minutes. Place to one side.
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2
Heat the oil in a large cast iron frying pan over a high heat. Add the sage leaves and fry for a minute until they are nice and crisp. Remove the leaves and drain off the oil on some kitchen paper.
3
Add the butter to the pan, then add the mushrooms, garlic, salt and pepper. Cook, stirring occasionally until golden. Set aside and keep warm while you cook the steak.
4
Brush the steaks with olive oil and season generously with salt and pepper. Place a frying pan or barbecue grill on a high heat. When smoking hot, add the steaks and cook for 2-3 minutes on either side for medium-rare or until cooked to your liking.
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5
Allow the meat to rest for at least 10 minutes before topping with the mushrooms, burrata, pancetta and crispy sage.
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