Scotch steaks with burrata, mushrooms and crispy pancetta
Delicious stacked scotch steaks
Serves
2
Prep Time
10 mins
Cook Time
30 mins
These moreish steaks are absolute showstoppers - treat yourself or blow someone's mind!
This recipe is courtesy of Greenlea Butcher Shop.
Ingredients
2 Greenlea Quality Mark scotch fillet steaks
at room temperature4 slices pancetta
2 Tbsp olive oil
¼ cup sage leaves
60g butter
250g field mushrooms
sliced2 garlic cloves
crushedsalt and pepper
250g burrata
or buffalo mozzarella
Method
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.
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.
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.
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.
Allow the meat to rest for at least 10 minutes before topping with the mushrooms, burrata, pancetta and crispy sage.