Scotch Fillet Steak With Sage Salt Mushrooms And Burrata recipes

Ingredients

• 2 tablespoons extra virgin olive oil, plus extra, for brushing
• ¼ cup sage leaves
• 60g unsalted butter
• 400g Portobello mushrooms, sliced
• sea salt
• cracked black pepper
• 2 x 250g scotch fillets, trimmed and at room temperature
• 1 x 250g burrata or buffalo mozzarella, torn
• salt
• ½ bunch sage leaves, roughly chopped
• 1 tablespoon sea salt flakes

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