Scotch fillet and mushroom in orange sauce serve with salads

Scotch fillet mushroom salad in org sauce

Ingredients
2 Scotch fillets
1 tablespoon butter
Salt and black pepper to taste
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) cognac
1 tbsp red wine vinegar
½ cup (120 ml) water
a handful fresh parsley, chopped
olive oil
pepper
salt
150 g button mushroom
1 packet salad

Method

Melt butter and oil in deep pan over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 2 plates. Cover with foil to rest.

Don’t discard the hot oil. Peel the red onion and the garlic clove and chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan. Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the cognac, the red wine vinegar, the water and the orange juice.

Stir the sauce well and cover the pan then. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then add the mushroom and freshly chopped parsley. Stir and check the seasoning. Add extra pepper, salt or red wine vinegar to taste if necessary. Then add the fillets back to the hot pan.

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