Scotch fillet with mushroom chips and bordelaise sauce

1.Preheat oven to 200°C.

2.To make bordelaise sauce, combine shallots, peppercorns and wine in a medium saucepan. Bring to the boil. Reduce heat and simmer with lid off for about 15 minutes or until liquid is reduced by half. Whisk in mustard. Add stock and thyme; bring to the boil. Reduce heat, simmer, uncovered, about 45 minutes or until sauce is reduced to ½ cup. Strain into a small saucepan, discard solids. Whisk in butter, piece by piece, over low heat, without boiling, until sauce is smooth.

3.To make mushroom chips, place mushroom cups, top-side down, on baking-paper-lined oven tray. Combine oil, crushed garlic and thyme in small bowl; spoon over mushrooms. Roast, uncovered, about 40 minutes or until mushrooms are tender. When mushrooms are cool enough to handle, cut into 3cm thick slices.

4.Heat oil in large frying pan. cook steaks until browned both sides and cooked as desired (about 3 minutes each side for medium). Cover, stand 5 minutes to keep warm.

5.Add mushroom chips and parsley to same pan; cook, stirring gently, until chips are heated through.

6.Serve steaks with chips and bordelaise sauce.