Steak with Mushroom Sauce and Kale Salad
Scotch Fillet or Steak of your choice
Sea Salt and Cracked Pepper
Garlic infused Olive Oil
washed and torn
Salt-reduced Soy Sauce
Heat a non-stick frying pan to high.
Brush the steaks with oil.
Season with sea salt and cracked pepper.
Cook the first sides of the steaks until moisture appears (approx. 4 minutes), turn and cook for another 4 minutes for medium done.
Remove from the pan, cover with foil, and allow to rest.
Into the same pan, add the mushrooms, stirring to blend with the pan juices.
Add the cream and stir again until well combined.
Lower heat and simmer to reduce and thicken slightly.
Place steaks onto serving plates and top with the decadent mushroom sauce.
Kale and Cashew Salad:
Heat the oil in a large frying pan over medium heat.
Add the cashews and sauté for 3 minutes.
Add the kale and soy and sauté for 3 minutes, tossing occasionally until cashews are tender.
The garlic infused olive oil gives this salad a real kick!