- 2 Greenlea Butcher scotch fillet steaks (at room temperature)
- 4 slices pancetta
- 2 tbsp olive oil
- 1/4 cup sage leaves
- 60g butter
- 250 g field mushrooms (sliced)
- 2 cloves of garlic (crushed)
- sea salt and pepper
- 250 g burrata or buffalo mozzarella
Preheat the oven to 180ºC. Arrange the pancetta in little rosettes on a lined baking tray and cook until crispy 10 - 15 minutes. Place to one side.
Heat the oil in a large cast iron frying pan over a high heat. Add the sage leaves and fry for a minute until they are nice and crisp. Remove the leaves and drain off the oil on some kitchen paper.
Add the butter to the pan, then add the mushrooms, garlic, salt and pepper. Cook, stirring occasionally until golden. Set aside and keep warm while you cook the steak.
Brush the steaks with olive oil and season generously with salt and pepper. Place a frying pan or barbecue grill on a high heat. When smoking hot, add the steaks and cook for 2-3 minutes on either side for medium-rare or until cooked to your liking.
Allow the meat to rest for at least 10 minutes before topping with the mushrooms, burrata, pancetta and crispy sage.