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How to make Scotch fillet with peppercorn sauce and herb mash

Yield = 4
Prep time: 0:12
Cook time: 0:35
Total time: 0:47

Ingredients

  • 750g desiree potatoes, peeled, cut into chunks
  • 1/2 cup (125ml) cream
  • 70g butter
  • 4 x (220g) beef scotch fillet steaks
  • Sea salt & pepper
  • 1 tablespoon olive oil
  • 1/4 cup (60ml) red wine
  • 1 1/2 tablespoons green peppercorns, rinsed
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) cream
  • 1/4 cup mint leaves
  • 1/4 bunch chives, chopped

Method

  • Step 1 Preheat oven to 190°C. Boil potatoes in salted water for 15 mins or until tender. Drain in a colander. Add cream and 60g of butter to pan, mash until smooth. Keep warm.
  • Step 2 Season meat with salt and pepper. Heat oil in a large frying pan over high heat. Cook meat for 1-2 mins each side. Transfer to a baking tray. Roast for 12 mins for medium-rare. Rest for 5 minutes.
  • Step 3 Meanwhile, heat remaining butter in same frying pan. Increase heat to high, add wine, boil until a glaze. Add peppercorns, garlic and cream, cook for 1 min or until thickened.
  • Step 4 Stir herbs through mash and serve with steaks and sauce.