Ingredients
Olive oil spray
4 thick cut scotch fillet steaks
60 g butter
4 x 8 cm flat mushrooms, stalks trimmed
2 cloves garlic, crushed
1 teaspoon coarse ground black pepper
1 cup beef stock
2 tablespoons brandy
125 g PHILADELPHIA Light Spreadable Cream Cheese
1 teaspoon brown sugar
Thick cut chips, to serve
Steamed bok choy, to serve
Description
Scotch Fillet With Pepper & Mushroom Sauce
Kraft Canada
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