A Restaurant-Quality Steak Recipe Featuring Black Garlic
This spectacular Charred Porcini Scotch Fillet with Bitter Greens and Black Garlic Bagna Cauda is a bold, flavour-packed steak dish that showcases the deep umami richness of black garlic.
Juicy scotch fillet steak is charred to perfection and paired with earthy porcini, peppery bitter greens and a luxurious black garlic bagna cauda sauce. The result is a beautifully balanced dish with layers of savoury depth, gentle sweetness and aromatic complexity.
This recipe was originally featured by Delicious Magazine, demonstrating how versatile black garlic can be in sophisticated, restaurant-style cooking.
View the Full Recipe
You can find the full recipe here:
Why Black Garlic Works So Well with Steak
The deep, sweet umami flavour of black garlic pairs beautifully with rich cuts of beef such as scotch fillet.
In this recipe, black garlic forms the base of a bagna cauda-style sauce, delivering savoury depth and complexity that enhances the natural flavour of the steak while complementing the earthy porcini mushrooms.
Perfect For
This dish is ideal for:
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elevated steak dinners
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special occasion cooking
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gourmet entertaining
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weekend barbecue or grill nights
Serve alongside crispy potatoes, grilled vegetables or bitter greens to balance the richness of the steak.
Featured Ingredient
Noosa Black Garlic
Slow-aged using 100% Australian organic garlic, Noosa Black Garlic develops a soft texture and naturally sweet, umami-rich flavour.
It’s perfect for elevating dishes such as:
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steak sauces
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braises
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pasta
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seafood
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dressings and marinades