- 4 x 200g scotch fillet steaks
- 2 tablespoons olive oil
- 500g mixed mushrooms, halving larger ones
- 2 teaspoons garlic paste
- 2 teaspoons fresh thyme leaves
- 165g pouch Gravox Pepper Steak Finishing Sauce
- steamed English spinach, to serve
Place steak in a large bowl. Season with salt. Drizzle with half the oil and toss to coat.
Heat a large heavy-based frying pan over a medium-high heat. Add steaks, cooking on one side until first signs of moisture appear. Turn over steaks once only. Test if steaks are cooked to your liking with the back of tongs. Rare will be soft, medium feels springy, and well done is very firm. Remove once done. Rest, loosely covered with foil, for 6 min.
Add remaining oil and mushrooms to same pan with garlic and thyme. Season with salt. Cook, stirring occasionally, for 3-5 min, or until golden and tender. Stir in finishing sauce. Simmer for 1 min. Serve steaks with mushroom mixture and steamed spinach. Garnish with extra thyme if desired.