Name: Grilled aged Scotch fillet with zhoug butter and tahini cream
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4
Ingredients: 1 sweet potato (about 650gm), cut into wedges; 1 butternut pumpkin (about 1kg), cut into wedges; 80 ml olive oil (1/3 cup); 4 aged Scotch fillets (about 250gm each), at room temperature; 1 tbsp currants; Tahini cream; 60 gm hulled tahini; Juice of ½ lemon; 1 garlic clove, crushed; Zhoug butter; 1 tsp caraway seeds; 1 cup (loosely packed) coriander; 3 long green chillies, seeds removed, coarsely chopped; 2½ tbsp olive oil; 2 garlic cloves, crushed; ½ tsp ground cumin; ¼ tsp ground cardamom; 125 gm butter, coarsely chopped; Juice of ½ lemon

“Mr Carsisi’s aged Scotch fillet is a family favourite. Could you please print the recipe?”

Simon McArthur, East Melbourne, Vic

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Ingredients

1 sweet potato (about 650gm), cut into wedges

1 butternut pumpkin (about 1kg), cut into wedges

80 ml olive oil (1/3 cup)

4 aged Scotch fillets (about 250gm each), at room temperature

1 tbsp currants

Tahini cream

60 gm hulled tahini

Juice of ½ lemon

1 garlic clove, crushed

Zhoug butter

1 tsp caraway seeds

1 cup (loosely packed) coriander

3 long green chillies, seeds removed, coarsely chopped

2½ tbsp olive oil

2 garlic cloves, crushed

½ tsp ground cumin

¼ tsp ground cardamom

125 gm butter, coarsely chopped

Juice of ½ lemon

Method

Main

1.Preheat oven to 220C. Place sweet potato and pumpkin on separate oven trays lined with baking paper, drizzle half the oil over, season to taste and roast, turning occasionally, until golden (30-40 minutes).

2.For tahini cream, combine ingredients with 60ml water in a bowl and whisk until a creamy drizzling consistency, season to taste and set aside.

3.For zhoug butter, dry-roast caraway seeds until fragrant (30 seconds), pound in a mortar and pestle to a coarse powder and transfer to a food processor. Add coriander, chilli, oil, garlic, spices and 40ml water, process until smooth, season to taste and set aside. Heat butter in a saucepan over medium heat, stirring occasionally, until golden nut-brown (2-3 minutes). Remove from heat, add lemon juice and season to taste. Add zhoug paste, stir to combine and set aside.

4.Heat a barbecue to medium-high heat. Season steaks to taste, drizzle with remaining oil and grill, turning once, until cooked to your liking (8-10 minutes for medium-rare). Set aside to rest in a warm place (10 minutes).

5.Divide sweet potato and pumpkin among serving plates, add steak, drizzle with zhoug butter, scatter with currants and serve with tahini cream.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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