Scotch Fillet Steak with Creamy Mushroom Sauce

Instructions:

1. Prepare the Pickled Vegetables:
   • In a saucepan, combine vinegar, sugar, water, salt, pepper, and mustard seeds (if using). Heat until the sugar and salt are dissolved. Allow to cool.
   • Roll the zucchini slices and secure with toothpicks. Place in a jar or bowl.
   • Add radish slices to the jar. Pour the cooled pickling liquid over the vegetables. Refrigerate for at least 1 hour or overnight for best results.
2. Prepare the Potato Chips:
   • Heat vegetable oil in a deep fryer or large saucepan to 180°C (350°F).
   • Fry the potato slices in batches until golden and crispy. Drain on paper towels and season with salt.
3. Cook the Steaks:
   • Season the Scotch fillet steaks with salt and pepper.
   • Heat olive oil in a hot pan over medium-high heat. Sear the steaks for about 4-5 minutes per side, or until they reach medium rare (internal temperature of 57°C/135°F). Rest the steaks for 5 minutes before serving.
4. Make the Creamy Mushroom Sauce:
   • In a pan, melt butter over medium heat. Add onion and garlic and cook until translucent.
   • Add mushrooms and cook until they release their moisture and are golden brown.
   • Deglaze the pan with white wine (if using) and cook until the liquid is reduced by half.
   • Stir in heavy cream and Dijon mustard. Simmer until the sauce thickens. Season with salt and pepper to taste.
5. Assemble the Dish:
   • Slice the rested steaks and place them on plates. Spoon the creamy mushroom sauce over the steaks.
   • Arrange pickled zucchini rolls and radish slices on the plate.
   • Serve with crispy potato chips on the side.
6. Garnish:
   • Sprinkle the steak with fresh chopped parsley.