Steak and Mushroom Sandwich

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.