Scotch Fillet Steak with Creamy Mushrooms & Silverbeet Potatoes

Thin-cut scotch fillet with golden potatoes, garlicky mushrooms and wilted silverbeet – a simple steak night with plenty of vegetables.

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • 1 pack thin-cut scotch fillet steaks
  • 500g potatoes
  • 200g white mushrooms
  • Approx. ½ bunch silverbeet

Pantry ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • ½ tsp dried thyme
  • 100ml cream OR 2–3 tbsp sour cream
  • Salt and pepper
  • Small knob butter – optional

  1. Preheat oven to 200°C fan-forced / 220°C conventional.
  2. Cut potatoes into bite-sized pieces and place on a lined baking tray.
  3. Toss with 1 tbsp olive oil, thyme, salt and pepper.
  4. Roast for 30–40 minutes, turning halfway, until golden and tender.
  5. Meanwhile, wash the silverbeet. Remove the thickest part of the stems and roughly chop the leaves.
  6. Slice the mushrooms.
  7. Heat a frying pan over medium-high heat with a little olive oil or butter.
  8. Cook mushrooms for 4–5 minutes until golden. Add garlic and cook for another minute.
  9. Add the silverbeet and cook for 2–3 minutes until wilted.
  10. Reduce the heat and stir through the cream or sour cream. Season with salt and pepper. Keep warm.
  11. Heat a second frying pan or BBQ until hot. Lightly oil and season the steaks.
  12. Because the steaks are thin cut, cook for approximately 1–2 minutes per side, depending on thickness and how you like your steak.
  13. Rest the steaks for a few minutes.
  14. Serve with crispy potatoes and spoon the creamy mushroom and silverbeet mixture alongside or over the potatoes.

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