Scotch fillet with mash and rosemary butter
Australian Gourmet Traveller fast recipe for Scotch fillet with mash and rosemary butter.
- Serves 4
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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
- 1Place 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.
- 2Meanwhile, combine steak, olive oil, garlic, rosemary and half the wine in a non-reactive dish, season to taste, turn to coat, set aside.
- 3For rosemary butter, combine ingredients in a bowl, season to taste, set aside.
- 4Heat 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.