Steak Sheila

Serves: 4

Ingredients

4 x 180g eye fillet steaks, halved horizontally to make 8 thin fillets
1 tbs olive oil
30g unsalted butter
3 eschalots, finely chopped
2 garlic cloves, finely chopped
120g button mushrooms, sliced
1/4 cup (60ml) brandy
3 tsp Vegemite
2 tsp Dijon mustard
½ cup (125ml) beef stock
½ cup (125ml) thickened cream
Finely chopped flat-leaf parsley and rocket, to serve

Sour Cream Mash

1kg pontiac or desiree potatoes, peeled, chopped
200g sour cream

Method

1. For the sour cream mash, place the potatoes in a saucepan of cold salted water, bring to the boil and cook for 10 minutes or until tender. Drain, then mash well. Stir in sour cream, season with sea salt and freshly ground black pepper, then keep warm.
2. Meanwhile, season beef, then, using a meat mallet or rolling pin, flatten out slightly. Heat oil in a large frypan over high heat. In 2 batches, cook the steaks for 2 minutes each side for medium-rare or until cooked to your liking. Remove the steaks from the frypan, loosely cover with foil, then set aside to rest while you make the sauce.
3. Return the frypan to medium heat and add the butter. Once the butter has melted, cook the eschalot, stirring, for 1 minute, then add the garlic and mushroom, and stir to combine. Add brandy and cook for 2-3 minutes until liquid almost evaporates. Add the Vegemite, mustard and stock and cook, stirring, for 2 minutes. Add the cream and cook for a further 2 minutes or until slightly reduced. Season with sea salt and freshly ground black pepper.
4. To serve, divide sour cream mash and steaks among serving plates and drizzle over sauce. Sprinkle with some chopped parsley and serve with rocket.

Tips

 Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

If you find 3 tsp of Vegemite is too strong, try lessening the amount to 1 tsp.

 Note: Not all images displayed on this page utilise Cape Grim Beef.