Scotch Fillet Steak With Sage Salt Mushrooms And Burrata recipes
Ingredients
- 2 tablespoons extra virgin olive oil, plus extra, for brushing
- ¼ cup sage leaves
- 60g unsalted butter
- 400g Portobello mushrooms, sliced
- sea salt
- cracked black pepper
- 2 x 250g scotch fillets, trimmed and at room temperature
- 1 x 250g burrata or buffalo mozzarella, torn
- salt
- ½ bunch sage leaves, roughly chopped
- 1 tablespoon sea salt flakes
Instructions
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