Scotch Fillet with Creamed Spinach, Green Peppercorn Sauce & Roast Potatoes
- Prep time: 35 minutes
- Calories: 680
- 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)
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!