- 8 portabello Meadow Mushrooms - whole
- 4 beef scotch fillet steaks
- 90 - 100g semi sun-dried tomato halves - thinly sliced
- 2 tsp garlic - crushed
- Olive oil
- Balsamic vinegar
- Handful ripped basil leaves
- Parmesan cheese - shaved
- Ground black pepper
Bring steaks to room temperature and brush both sides with balsamic vinegar and season with salt and pepper.
Heat 1 Tbsp of olive oil in a heavy based frying pan over medium-high heat.
Add steak and cook for 3 minutes on each side to sear and caramelise.
Remove from the pan and set aside to rest.
In the meantime in the same pan, lower heat to medium and add 1 - 2 Tbsp of olive oil.
Add the garlic and just heat through before adding the whole portabello mushrooms to the pan.
Cook mushrooms for 2 minutes each side or until they are golden brown. Season with salt and pepper.
Slice steak and arrange on a serving dish. Place whole mushrooms on the top and drizzle with balsamic vinegar.
Arrange sliced semi sundried tomatoes over the top and sprinkle ripped basil leaves.
Top generously with shaved parmesan.
Can be served with thick slices of sourdough bread on the side.