1 heaped tbsp plain flour
salt and cracked pepper
300g Dandaragan Beef scallopini
1 tbsp olive oil
1 tbsp butter
100g Swiss brown mushrooms, sliced
2 large cloves garlic, finely chopped
¾ cup vegetable broth
¼ cup dry white wine
¼ cup light fresh cream
1 tbsp fresh parsley, roughly chopped
Prep time 10 min.
Cooking time 20 min.
Mix flour, salt and pepper on a plate. Coat both sides of the beef with the flour mix. Heat olive oil in a large non-stick pan and once sizzling hot fry the beef on both sides until cooked medium rare. Set aside the beef on a plate. Use the same pan and heat the butter. Add the mushrooms, salt and pepper and sauté on a medium flame until the moisture comes out and they become golden. Add the garlic and sauté for a minute.
Pour in the broth and white wine then reduce until half the liquid is left. Pour in cream and stir then add the beef back to the pan. Simmer until the sauce thickens. Serve creamy mushroom scallopini on mashed potatoes with asparagus. Sprinkle with parsley and season with plenty of cracked pepper.
Serve creamy mushroom scallopini with mashed potatoes and asparagus. For a low calorie option swap mashed potatoes with cauliflower mash.