Scotch Fillet with Pepper & Mushroom Sauce

• Olive oil spray
• 4 thick cut scotch fillet steaks Safeway 1 lb For $5.99 thru 02/09
• 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 Whole Foods 1 lb For $7.99 thru 02/09
• 2 tablespoons brandy
• 125 g PHILADELPHIA Light Spreadable Cream Cheese
• 1 teaspoon brown sugar
• Thick cut chips, to serve
• Steamed bok choy, to serve Safeway 1 lb For $1.28 thru 02/09

1. HEAT a nonstick frypan over a high heat.
2. Spray the steaks with oil and cook for 23 minutes each side, or to your liking.
3. Remove from the pan, wrap in foil and keep warm.
4. REDUCE heat and melt half the butter, add the mushrooms and saute for 23 minutes each side.
5. Remove and keep warm.
6. ADD the remaining butter to the pan and saute the garlic and pepper for 1 minute.
7. Pour in the stock and brandy and simmer until reduced by a third.
8. WHISK in the PHILLY and brown sugar and simmer until slightly thickened.
9. Place the steaks on heated serving plates, top each with a mushroom then spoon over the sauce.
10. Serve with thick cut chips and bok choy.
11. Serve immediately.
12. HANDY TIP: This sauce is also delicious with fillet, porterhouse, Tbone or rump steaks, pork steaks or chicken fillets.

olive oil spray, scotch fillet, butter, mushrooms, garlic, ground black pepper, beef stock, brandy, philadelphia, brown sugar, choy

Taken from www.kraftrecipes.com/recipes/scotch-fillet-pepper-mushroom-sauce-127915.aspx (may not work)