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Scotch steaks with burrata, mushrooms and crispy pancetta

Delicious stacked scotch steaks

2

Serves

10 mins

Prep Time

30 mins

Cook Time

Greenlea Butcher Shop

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

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2 Greenlea Quality Mark scotch fillet steaks

at room temperature

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4 slices pancetta

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2 Tbsp olive oil

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¼ cup sage leaves

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60g butter

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250g field mushrooms

sliced

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2 garlic cloves

crushed

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salt and pepper

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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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