Steak and Mushroom Sandwich

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A quick and tasty steak sandwich which will please even the fussiest of eaters.

Prep: 15 mins

Cook: 25 mins

Serves 4

Excellent source of iron

Ingredients

Beef

600 g Quality Mark scotch fillet
2 cloves of garlic
salt, pepper and oil

Mushroom Sauce

10 flat mushrooms, sliced
250 g creme fraiche
200 g butter
handful of parsley, finely chopped
1-3 cloves of roast garlic, to taste
1 ciabatta loaf

Method

Season the scotch fillet with plenty of salt, pepper, 2 cloves of garlic finely diced and olive oil. Set aside for 20 minutes.

Sear the Scotch Fillet on bbq or in oven proof pan until golden on all sides. Place in oven at 200° or in closed bbq for 40 minutes for medium-rare. Once cooked allow to rest under a tea towel for 20 minutes.

Place butter in a pan and melt with roasted garlic cloves (reserve small amount for bread). Once melted, add in mushrooms and cook until tender. Add in creme fraiche and simmer until reduced into a nice thick sauce (about 5 minutes). Add in chopped parsley.

Slice ciabatta loaf in half and place some melted butter on the inside. Grill in the oven or on bbq until slightly golden. Slice loaf into single-serve portions.

Slice scotch fillet roast and assemble. Spoon mushrooms onto bread and place the desired amount of meat on top. Season with salt and pepper.

Suitable Cuts
Nutrition

SCOTCH FILLET

Serving size: 348g

Energy kJ (kcal)	4079 (974)
Protein (g)	39.9
Fat (g)	84.1
Saturated (g)	47.9
Carbohydrate (g)	16.6
Sugars (g)	3.0
Sodium (mg)	655
Iron (mg)	4.3
Zinc (mg)	9.5
Vitamin B12 (ug)	20.3
Vitamin D (ug)	3.2
Selenium (ug)	13.8