WARM AN AUSTRALIAN HEART

STEAK SHEILA with Sour Cream Mash

This is truly a crowd pleaser. I have made this so many times I can cook it with my eyes shout. I have even cooked it for friends at their place. Go figure, a guest the cooks. Haha, it is my pleasure I love to cook and help others.

4 x 200g Eye Fillet Steaks ( sliced horizontally in half and them slice them in half making 16 thin fibp Olive Oil

30g Butter

3 Eschalots finally chopped

2 gloves Garlic finally chopped

120g Button Mushrooms sliced

1/4 cup Brandy

3 tsp Vegemite

2 tsp Dijon Seeded Mustard

1/2 cup Beef Stock

1/2 cup Thickened Cream

Chopped Parsley and rocket to serve

Sour Cream Mash

1kg Desiree Potatoes, peeled and chopped

200g Sour Cream

Salt and Pepper to taste

Get the mashed potato going first, place potatoes in a saucepan of salted water bring to a boil and cook for about 10 minutes until tender. Drain, then mash well, stir in Sour Cream and season with Salt and Pepper. Keep warm.

Now, season steak with a little salt and pepper, then using a mallet flatten the steak out a little. Heat oil in a large frypan over a high heat and cook the steak in 2 batches for about 2 minutes each side for a medium. Or cook to your liking. Remove and keep warm, loosely covered with foil and set aside.

Return the frypan with any left over juices or bits to a medium heat and add the butter. Once melted ad the eschalots, cook for 1 minute them add the garlic and mushrooms, stir to combine. Add brandy and cook for 3 minutes until the liquid almost evaporates. Add the Vegemite, mustard and stock, cook and stir for 2 minutes. Add the cream and cook for 2 minutes or until slightly reduces. Return the steak to the sauce cook and carefully stir for 2 minutes and then season with fresh cracked pepper and salt.

To serve, divide and slightly spread sour cream mash on plates place the steaks on top then spoon over the mushroom sauce and garnish with the parsley and rocket. Delicious, my mouth is watering typing this amazing recipe. Enjoy