Scotch Fillet with Creamed Spinach, Green Peppercorn Sauce & Roast Potatoes
  • Prep time: 35 minutes
  • Calories: 680
This recipe is a delicious and easy to prepare interpretation of the French dish “steak au poivre”. Here you will use green peppercorns, which are the early berries hand picked from the vine and kept in a brine to keep them from maturing. The flavour of the peppercorns is mild and together with a delicious wholegrain mustard forms a tasty pan sauce that defines this classic French dish. Don't forget to share your #youplateit moment on Facebook & Instagram.
Ingredients
  • 300 Grams of Scotch Fillet Steak (Thick-Cut)
  • 450 Grams of Gourmet Potatoes
  • 1 200 Gram Pack of Baby Spinach
  • 2 Garlic Clove
  • 2 Teaspoons of Beef Stock Concentrate
  • 2 Tablespoons of Green Peppercorns in Brine
  • 2 Tablespoons of Thickened Cream
  • 1 Tablespoons of Whole Grain Mustard
  • 1 Tablespoons of Butter (pantry)
  • 2 Tomato (small)
Recipe

Prepare Ingredients:

Preheat the oven to 200°C. Wash the fresh produce. Remove the steak from the refrigerator to bring to room temperature (cooking tip: room temperature steak cooks better). Cut the potatoes into 8mm thick rounds. Cut tomato in half. Peel and mince the garlic.

Roast Potatoes:

Place the potatoes and tomato on a lined baking tray. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast in oven 25-30 minutes, or until browned and tender. Remove from the oven and set aside. (TIP: if the tomato is ready before the potatoes, remove from the oven and set aside on a covered plate to keep warm).

Cook & Drain Spinach:

While the potatoes roast, in a large high-sided non-stick pan, heat olive oil on medium-high until hot. Add the spinach. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. When the spinach is cool enough to handle, finely chop on a clean work surface. Transfer to a bowl and set aside. Wipe out the pan.

Cook Steak:

Pat dry steak with paper towel; season with salt and pepper on both sides. In the same pan used to cook the spinach, heat olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 4 minutes per side, or until browned and cooked to your desired doneness. Transfer to a plate and let rest, leaving any bits in the pan. (TIP: we supply our steak as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness).

Make Sauce:

While the steak rests, heat the same pan on medium-high until hot. Add ¼ cup of water and stir in the beef stock, peppercorns, mustard, half the butter and half the cream. Cook, stirring frequently, 2 to 3 minutes, or until slightly reduced in volume. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

You Plate It:

In the same pan, heat olive oil on medium-high until hot. Add the garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chopped spinach and remaining cream. Cook, stirring frequently, 1 - 2 minutes, or until slightly thickened. Add the remaining butter. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Remove from heat. Slice steak to desired thickness and divide between plates along with roasted potatoes, tomatoes and creamed spinach. Top with the sauce. Enjoy!