Preheat your grill to medium-high heat.
Season the steaks generously with salt and black pepper on both sides.
Brush the steaks with olive oil and grill for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Transfer to a plate and cover with foil to keep warm.
In a large pan, heat the remaining olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the sliced mushrooms and cook for about 5-7 minutes, or until they release their liquid and become golden brown.
Add the beef stock to the pan and stir well. Simmer for about 5-7 minutes, or until the liquid is reduced by half.
Add the heavy cream, grated Parmesan cheese, chopped parsley, and chopped rosemary to the skillet and stir well. Simmer for 2-3 minutes, or until the sauce is thick and creamy.
Season the mushroom sauce with salt and black pepper to taste.
Serve the grilled tenderloin steaks hot with mushroom sauce on top.
Featuring Andrews Meats beautiful beef tenderloin in an Korean inspired refreshing dish.
The wholesome Mediterranean ingredients of these BBQ king prawns marry together to form a melt in your mouth dish and will become your new favourite home cooked meal!
Marron, the most impressive of Australia’s freshwater crayfish, turn a strikingly bright red when cooked and make an impressive BBQ entrée or main course served with this simple butter. They can also be cooked under an overhead grill or in a 200ºC oven.
Experience the freshness of the fish markets at home