Name: Scotch fillet with mash and rosemary butter
Yield: 4
Ingredients: 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 (¼ 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

Scotch fillet with mash and rosemary butter

Australian Gourmet Traveller fast recipe for Scotch fillet with mash and rosemary butter.

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Serves 4

Ingredients

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 (¼ 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

Method

Main

1.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.

2.Meanwhile, combine steak, olive oil, garlic, rosemary and half the wine in a non-reactive dish, season to taste, turn to coat, set aside.

3.For rosemary butter, combine ingredients in a bowl, season to taste, set aside.

4.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.

Styling by Emma Knowles