* 200g best Fillet steak
* 2 large Portobello mushrooms, thickly sliced
* 50g Cambozola cheese cut into two slices
* 1 tablespoon Taste Sensation Tex-mex seasoning
* Good pinch of Freshly ground black pepper

===Method===
* Wrap the Steak in Cling-film and bash the steak flat using a Rolling pin.
* I've found that the shrink wrapped steaks can be bashed in their packaging.
* Roll the flattened Steak in the Black pepper and Tex-Mex seasoning
* Place the seasoned Steak in the Vacuum bag with the sliced Mushrooms and and place the two slices of Cheese on top
* Vacuum seal and cook for 4 hours at 65° C
* This time and temperature gives a medium well cooked Steak that if as juicy as a raw steak. Lovely!

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