Scotch Fillet with Creamy Leek & Mushroom Potatoes

A midweek steak night that feels a little bit special. Thin-cut Scotch fillets cook in minutes, then the same pan builds a rich, creamy leek and mushroom sauce to spoon over crispy golden potatoes.

Protein: Thin-cut Scotch fillet steaks

Serves: 4 | Cooking Time:

  • Scotch fillet steaks
  • 500g potatoes, cut into small chunks
  • 1 leek, washed and finely sliced
  • 180g mushrooms, sliced
  • 200g broccoli, cut into florets
  • 2 garlic cloves, crushed
  • 150ml cream
  • 1 tsp Dijon mustard
  • Olive oil
  • Salt and pepper

  1. Place potatoes in a saucepan of salted water and boil for around 10–12 minutes, until just tender. Drain well.
  2. Heat a little olive oil in a large frying pan and add the potatoes. Cook until golden and crispy. Remove and keep warm.
  3. Season the steaks with salt and pepper.
  4. Get the pan nice and hot, then cook the thin-cut Scotch fillets for approximately 1–2 minutes each side, depending on thickness and how you like them cooked. Remove and rest.
  5. Reduce the heat and add the leek and mushrooms to the same pan. Cook for 4–5 minutes until softened.
  6. Add garlic and cook for another minute.
  7. Stir through the cream and Dijon mustard and simmer gently until slightly thickened. Season to taste.
  8. Steam the broccoli until just tender.
  9. Serve the steak with crispy potatoes, broccoli and plenty of creamy leek and mushroom sauce.

TIP: Thin-cut steak cooks very quickly, so have everything else almost ready before the steaks hit the pan.

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