Scotch fillet and mushroom in orange sauce serve with salads

Scotch fillet mushroom salad in org sauce

Felt like having meat and have not had meat for more than 3 weeks now. Went to butcher got myself a juicy Scotch fillet and some button mushroom which is not on sale either. Then went to get salad, it’s on sale.

Give my meat a couple of hot water wash clean, pat dry and wash mushroom too. Give a couples of sprays clean the salad. Well, we are in lockdown and don’t want to be infected. Got to be careful and I am happy to have found a butcher that is open for business as many shops are closed.

I licked my plate very clean; it seems like I have not had meat for ages. It’s a simple meal with not much needed done in cook. My meal is delicious juicy, hearty and comforting. Let’s cook!!!!


2 Scotch fillets
1 Tbs butter
Salt and black pepper to taste
zest of 1/2 orange
juice of 1/2 orange
1 red onion
1 small garlic clove
1/4 cup (60 ml) cognac
1 tbs red wine vinegar
1/2 cup (120 ml) water
fresh parsley, chopped
olive oil
150 g button mushrooms
1 packet salad


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 to warm up again and to absorb the sauce about 1-2 minutes on very low heat. Spoon fillets and mushrooms with the sauce onto plate Then place some salads next to it.  Serve with a glass of red wine. Enjoy!!!!