Steak and mushroom sandwich
The best sandwich combination
Serves
4
Prep Time
15 mins
Cook Time
25 mins
A quick and tasty steak sandwich which will please even the fussiest of eaters. The mushroom sauce is easy to pull together and a great basic recipe to have on hand.
A quick and tasty steak sandwich which will please even the fussiest of eaters.
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ShareIngredients
600g Quality Mark beef eye fillet or scotch fillet
2 garlic cloves
finely dicedsalt
black pepper
2 Tbsp olive oil
25g butter
2 garlic cloves
finely chopped12 Portobello mushrooms
roughly chopped250g crème fraîche
a handful parsley
chopped1 loaf of ciabatta bread
to serve
Method
Season the scotch fillet with the salt, pepper, garlic and olive oil.
Set aside for 20 minutes.
Sear the scotch fillet on a BBQ or in an oven proof pan until golden on all sides.
Place in oven at 200°C or in closed BBQ for 15 minutes for medium-rare.
Once cooked allow to rest under a loose piece of foil for 10 minutes.
Place butter in a large frying pan and melt with the chopped garlic.
Once melted, add in the mushrooms and cook over a medium heat for 5-10 minutes.
Add in creme fraiche and simmer until reduced into a nice thick sauce (about 5 minutes).
Add in chopped parsley.
Slice ciabatta loaf in half lengthways and place some melted butter on the inside. Grill in the oven or on a BBQ until slightly golden. Slice loaf into single-serve portions.
Slice scotch fillet roast and assemble. Spoon mushrooms onto bread and place the desired amount of meat on top. Season with salt and pepper.
