The pub bistro's best seller, cooked in your own kitchen for a fraction of the price

There's a reason scotch fillet with creamy mushroom sauce never comes off the pub menu — it's the steak-and-sauce combination that pleases absolutely everyone. And here's the good news: it's genuinely a 25-minute dinner. The marbling through a scotch keeps it juicy while it sears, and the same pan gives you a glossy mushroom sauce in the time the steak takes to rest. One steak, one pan, and a dinner that tastes like someone else did the cooking.

25 mins 2 servings Prep 10 minsCook 15 minsMain CourseAustralian

Ingredients

  • 280g Your Farmer grass-fed scotch fillet steak
  • Salt and pepper to season
  • 1 tbsp olive oil
  • 25g butter
  • 200g Swiss brown or button mushrooms, sliced
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 125ml thickened cream
  • 1 tbsp chopped chives or parsley
  • Mash and steamed greens, to serve

Instructions

Take the steak out of the fridge 20 minutes ahead if you can (optional), then pat it dry and season generously on both sides.

280g scotch fillet

Heat the olive oil in a heavy frying pan over high heat until shimmering. Sear the steak 3–4 minutes per side for medium-rare.

1 tbsp olive oil

Rest the steak on a warm plate, loosely covered with foil, while you make the sauce in the same pan.

Drop the heat to medium, add the butter and cook the mushrooms for 4–5 minutes until golden at the edges.

25g butter200g mushrooms

Add the garlic and cook for 30 seconds until fragrant.

1 clove garlic

Stir in the cream, Dijon and any juices from the resting plate. Simmer for 2 minutes until the sauce coats the back of a spoon, then season to taste.

125ml thickened cream1 tsp Dijon mustard

Slice the steak thickly against the grain, spoon the sauce over, scatter with chives and serve with mash and steamed greens.

1 tbsp chives

Appears in

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
From $176.67

The Cut the Pub Menu Is Built On

Scotch fillet is the ribeye with the bone taken out — the eye of muscle that sits along the back, laced through with fine ribbons of fat. That marbling is the whole story. As the steak sears, the fat melts and bastes the meat from the inside, which is why a scotch stays juicy even when dinner gets interrupted by homework questions. It's the most forgiving of the premium steaks, and that's exactly why every pub in the country leans on it. The Your Farmer® scotch comes from smaller-framed, 100% grass-fed cattle, so the marbling is fine rather than chunky and the steak sits around 280g — a genuine single-pan dinner from the grass-fed beef CSA share. One thing worth knowing: grass-fed beef cooks a touch faster than grain-fed, so lean on the earlier side of the timings — there's more in our guide to cooking grass-fed beef.

Swaps and Variations

No scotch in the freezer this week? Sirloin or rump both take the same sauce happily — just watch them a little more closely, because they carry less fat to protect them. Swiss browns give the sauce a deeper, almost nutty flavour than button mushrooms; the eco-grown mushrooms from our friends at Mussett Holdings are the ones we use at home. A splash of Worcestershire in with the cream adds a savoury edge, and a teaspoon of brined green peppercorns turns it into something closer to a bistro pepper sauce. If you'd rather skip the sauce altogether, a compound butter is the even-faster path.

Storage and Leftovers

This is a dish at its best the night it's made, but leftovers keep 2 days in an airtight container in the fridge. Reheat the sauce gently in a small pan — don't let it boil, or the cream can split — and add the sliced steak only for the last 30 seconds so it warms without cooking further. Better idea for the leftovers: slice the steak thin and pile it into a toasted roll with the cold mushroom sauce spread like a condiment. Or loosen the sauce with a splash of milk and toss it through hot pasta with the steak scattered over the top.

Frequently asked questions

How do I know when the steak is medium-rare without a thermometer?

Press the centre with your finger — medium-rare feels like the fleshy base of your thumb when your hand is relaxed, springy but not soft. If you do have a thermometer, pull the steak at 52–54C and let the rest carry it up a few degrees.

Can I use milk instead of cream?

Milk will split when it hits the hot pan, so it's not a straight swap. Crème fraîche or a light thickened cream both work; if you only have milk, stir a teaspoon of cornflour into it first and simmer very gently.

Which mushrooms work best?

Swiss browns give the deepest flavour, but button mushrooms are perfectly good. A handful of sliced shiitake mixed in takes the sauce up a notch. Just don't crowd the pan — mushrooms brown in space and stew in a crowd.

Can one 280g steak really feed two people?

Yes — rest it well, slice it against the grain, and serve it over mash with the sauce spooned generously. Sliced steak always goes further than a whole one on each plate.

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