1 cup Spekko Long Grain Parboiled Rice
45 ml (3 tbsp) sunflower oil
3 garlic cloves, crushed
400 g shitake mushrooms, sliced
sea salt and crushed black pepper
chopped parsley or coriander
4 x 250 g beef fillet steaks
1. Cook the rice according to the instructions on the pack.
2. Heat 2 tablespoons oil in a wok and fry garlic until light golden brown. Add mushrooms and sauté until golden brown. Season with salt and black pepper. Stir in the cooked Spekko Long Grain rice. Add chopped parsley or coriander.
3. To cook the fillets, heat a pan over high heat. Heat the last tablespoon of oil and sear the fillets until done to your reference. Season.
4. Serve with the mushroom rice.