Enjoy a steak however you like it, with sides of seasoned spinach and peppered mushrooms
4 x 200 g scotch fillet steaks
Salt, to taste
2 tbsp olive oil
500 g mixed mushrooms, halving larger ones
2 tsp garlic paste
2 tsp fresh thyme leaves
165 g pouch steak sauce
extra fresh thyme leaves only to serve
English spinach steamed to serve
- Place steak in a large bowl. Season with salt. Drizzle with half the oil. Toss to coat.
- Heat a large heavy-based frying pan over a medium to high heat until hot. Add steaks. Cook on one side until first signs of moisture appear. Turn steaks once only. Test steaks for degree of doneness with the back of tongs. Rare is soft, medium feels springy and well done is very firm. Remove. Rest, loosely covered with foil, for 6 minutes.
- Add remaining oil and mushrooms to same pan with garlic and thyme. Season with salt. Cook, stirring occasionally, for about 3 to 5 minutes, or until golden and tender. Stir finishing sauce. Simmer for 1 minute.
- Serve steaks with mushroom mixture and steamed spinach. Garnish with extra thyme.