Rich. Buttery. Deeply savoury.
This is steak night… elevated.
Perfectly cooked medium-rare eye fillet is served on a bed of creamy mashed potato, finished with pan-fried oyster mushrooms and a glossy black garlic butter sauce.
Using either Noosa Black Garlic Cloves or our signature Caramelized Black Garlic Paste, this dish brings together tender beef, earthy mushrooms, silky butter and the sweet umami depth of slow-aged black garlic.
Serve with broccolini and a glass of Pinot Noir or Shiraz for the ultimate winter dinner.
Recipe Details
Serves: 2
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients
Eye Fillet Steak
- 2 eye fillet steaks, approximately 180–220 g each
- 1 tbsp olive oil
- 1 tbsp butter
- Sea salt
- Cracked black pepper
Creamy Mashed Potato
- 600 g potatoes, peeled and chopped
- 40 g butter
- ¼ cup milk or cream, warmed
- Sea salt, to taste
Oyster Mushrooms & Black Garlic Butter
- 200 g oyster mushrooms, roughly torn
- 50 g butter
- 1–2 Noosa Black Garlic Cloves, sliced or mashed into a paste
or - 1 tsp Noosa Black Garlic - Pure Black Garlic Paste
- 1 small sprig thyme, optional
- Sea salt
- Cracked black pepper
Broccolini
- 1 bunch broccolini
- 1 tsp olive oil or butter
- Sea salt
- Lemon wedge, optional
Method
1. Make the mashed potato
Place the potatoes in a saucepan of salted water.
Bring to the boil and cook until tender.
Drain well, then mash with butter and warmed milk or cream until smooth and creamy.
Season with sea salt and keep warm.
2. Cook the broccolini
Blanch the broccolini in boiling salted water for 2–3 minutes, or until bright green and tender-crisp.
Drain, then toss with a little olive oil or butter and season with sea salt.
Add a squeeze of lemon, if desired.
3. Cook the eye fillet
Remove the steaks from the fridge 20 minutes before cooking.
Pat dry and season generously with sea salt and cracked black pepper.
Heat olive oil in a heavy-based pan over medium-high heat.
Sear the steaks for 3–4 minutes on each side for medium-rare, depending on thickness.
Add butter to the pan during the final minute and spoon it over the steaks.
Remove from the pan and rest for 5–10 minutes before serving.
4. Make the oyster mushrooms & black garlic butter
In the same pan, add the oyster mushrooms and cook for 3–4 minutes until golden and tender.
Reduce the heat to medium-low.
Add the butter and allow it to melt and foam gently.
Stir through either the mashed Noosa Black Garlic Cloves or Noosa Black Garlic Caramelized Paste.
Add thyme, if using, and season with sea salt and cracked black pepper.
Cook for another 1–2 minutes until the mushrooms are glossy and coated in the black garlic butter.
5. Plate
Spoon the creamy mashed potato onto each plate.
Place the rested eye fillet on top.
Spoon over the oyster mushrooms and black garlic butter.
Serve with broccolini on the side.
Serve
Serve with:
- a glass of Pinot Noir
- a bold Shiraz
- extra broccolini
- roasted winter vegetables
- or a simple green salad
Serving Suggestions
Perfect for:
- winter date nights
- elevated steak dinners
- cosy weekend cooking
- dinner parties
- Father’s Day
- special occasions at home
Pair with:
- Pinot Noir for elegance and earthiness
- Shiraz for richness and depth
- roasted mushrooms
- creamy mash
- charred greens
Why Black Garlic Works Here
This dish is all about richness, savouriness and balance:
- Eye fillet → tender, delicate and luxurious
- Oyster mushrooms → earthy, silky and meaty
- Butter → rich, glossy and indulgent
- Black garlic → sweet, slow-aged umami depth
- Creamy mash → the perfect base for soaking up the sauce
Noosa Black Garlic adds a deep savoury-sweet finish that works beautifully with steak, mushrooms and butter. It brings complexity without overpowering the eye fillet - turning a classic steak dinner into something truly memorable.
Pro Tip
For the most luxurious finish, use the pan juices from the rested steak and stir them through the black garlic butter just before serving.
If using Noosa Black Garlic Cloves, mash them with the back of a fork before adding to the butter.
If using Noosa Black Garlic Caramelized Paste, start with 1 teaspoon - a little goes a long way.
The Takeaway
Tender eye fillet. Creamy mash. Golden oyster mushrooms. Glossy black garlic butter.
A rich, comforting and deeply savoury dish made for winter nights - best enjoyed with a good glass of red wine.