INGREDIENTS

  • Greenlea Premier Meats Scotch Fillet

  • garlic 2 cloves finely sliced

  • shallots 2 finely sliced

  • green chilli half finely sliced

  • ½ tsp tabasco sauce

  • ¼ tsp wasabi

  • 1tbs sherry vinegar

  • fresh parsley 1 small bunch roughly chopped

  • fresh thyme 1 small bunch roughly chopped

  • 100ml olive oil

  • 250g mushrooms (oyster,Swiss brown), thinly sliced


 

METHOD

  1. To make Chimichurri sauce: combine garlic, shallots, green chilli, Tabasco, wasabi, sherry vinegar and fresh herbs with a good splash of olive oil and let sit for 12 hours for best results.

  2. Remove Scotch Fillet from fridge and allow to rest at room temperature before slicing into 2 cm slices – if you like your meat rare, or thicker if you like it well done . Hit the beef with the back of a knife to tenderise and slightly flatten the meat if it is too thick.

  3. Add olive oil to a hot pan. Season meat with salt and pepper and add to pan. Cook for about 1 minute on each side. Turn meat over once it’s caramelised. Add a knob of butter & a splash of lemon juice. Remove meat and let it rest.

  4. Mushrooms: slice a variety of mushrooms (shitake, oyster, brown) and add to a hot pan with a splash of olive oil and season.

  5. To serve: arrange meat on a platter. Add a few mushrooms & a good lashing of Chimichurri sauce.