La plancha-style scotch steak

Ingredients

2 stalks	Fresh rosemary, leaves chopped
4	Portobello mushrooms
2 pieces	Scotch fillets, (220g each) (Main)
3	Garlic cloves, sliced
1 Tbsp	Sea salt, (smoked salt is excellent also)
½ tsp	Ground black pepper
2 cups	Buttermilk
2	Onions
2 cups	Standard flour
¼ cup	Olive oil

Directions

1. Preheat oven to 180C. Line a baking tin with foil. In a mixing bowl, toss the olive oil, mushrooms, rosemary and garlic together. Spread out the mushrooms and cook for 14 minutes, turning after seven minutes.
2. Meanwhile, heat a non-stick frying pan, season your steaks, add a little oil and fry steaks to your liking.
3. Remove from the frying pan and rest for half the amount of cooking time on a cooling rack - do not cover with foil.
4. Heat a deep-fryer or wok with high-heat oil to 180C. Place the flour and buttermilk in separate mixing bowls. Dredge the onion rings in flour, then buttermilk, then flour again.
5. Deep-fry until golden, drain on absorbent paper and season with sea salt. Place the steaks on a wooden board and serve with the mushrooms and onion frites.