Name: Minute steaks with mushroom sauce and broccolini
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium (800g) sebago potatoes; peanut oil, for shallow-frying; 1 tablespoon olive oil; 4 (600g) scotch fillet steaks; salt and freshly ground black pepper; 30 gram butter; 150 gram swiss brown mushrooms, sliced thinly; 150 gram button mushrooms, sliced thinly; 2 clove garlic, crushed; 2 teaspoon chopped fresh thyme; 1/2 cup (125ml) white wine; 1 cup (250ml) beef stock; 2 bunch (350g) broccolini, trimmed

Minute steaks with mushroom sauce and broccolini

Minute steak is a thinly cut slice that can come from any part of the cow, but is most often rump. It's a tasty and economical cut that can, and should be, cooked very quickly hence its name.

Ingredients

4 medium (800g) sebago potatoes

peanut oil, for shallow-frying

1 tablespoon olive oil

4 (600g) scotch fillet steaks

salt and freshly ground black pepper

30 gram butter

150 gram swiss brown mushrooms, sliced thinly

150 gram button mushrooms, sliced thinly

2 clove garlic, crushed

2 teaspoon chopped fresh thyme

1/2 cup (125ml) white wine

1 cup (250ml) beef stock

2 bunch (350g) broccolini, trimmed

Method

1.Peel potatoes, cut lengthways into 1cm slices; cut each slice lengthways into 1cm-wide pieces.

2.Heat peanut oil in a large frying pan; cook chips, in batches, for about 10 minutes or until browned and tender. Drain on absorbent paper.

3.Meanwhile, heat the olive oil in a large frying pan; cook steaks until browned on both sides, sprinkling with a little salt and pepper during cooking. Remove from pan; cover to keep warm.

4.Add butter to pan, cook both mushrooms, stirring, until soft. Add the garlic and thyme; cook, stirring, until fragrant.

5.Add wine to the pan; bring to the boil. Add the stock, boil, uncovered, for about 3 minutes or until sauce has reduced by half.

6.Boil, steam or microwave broccolini until just tender; drain.

7.Serve steaks with mushroom sauce, chips and broccolini.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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