Scotch fillet with mash and rosemary butter

AT A GLANCE

  • Serves 4 people

  • 800 gm Sebago potatoes, cut into 2cm pieces
  • 60 gm butter, coarsely chopped
  • 100 ml pouring cream
  • 4 Scotch fillet steaks (about 200gm each)
  • 60 ml (ΒΌ cup) olive oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped rosemary
  • 70 ml red wine
  • 150 ml beef stock
  • To serve: steamed Roman beans
  •  
  • Rosemary butter
  • 120 gm softened butter
  • 1 tbsp finely chopped rosemary
  • 1 garlic clove, finely chopped
  • 2 tsp Dijon mustard
01   Place potato in a large saucepan of cold salted water, bring to the boil over high heat, cook until tender (10-15 minutes). Drain, return to pan with butter, mash well then add cream. Season to taste, keep warm.
02   Meanwhile, combine steak, olive oil, garlic, rosemary and half the wine in a non-reactive dish, season to taste, turn to coat, set aside.
03   For rosemary butter, combine ingredients in a bowl, season to taste, set aside.
04   Heat a large frying pan over high heat. Drain beef from marinade, add to pan and cook, turning once, until medium-rare (3-4 minutes each side). Remove from pan, cover with foil and rest (5 minutes). Deglaze pan with remaining wine, add stock, simmer until reduced to a glaze (3-4 minutes). Serve steak with sauce, mash, rosemary butter and beans.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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