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Scotch fillet with mash and rosemary butter

You'll need

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


  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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