Scotch Fillet with Creamy Pepper Sauce, Creamy Potato Mash & Greens
- Prep time: 25 minutes
- Calories: 666
- 350 g of Scotch Fillet Steak (Thick-Cut)
- 2 Tsp of Dijon & Stock
- 80 g of Thickened Cream
- 1⁄2 of Broccoli
- 130 g of Green Beans
- 2 of Dutch Cream Potatoes
- 1 Tbsp of Butter (pantry)
Prepare Potato Mash:Drizzle steak with olive oil, season with salt and pepper. Peel potatoes and cut into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook potatoes until tender, about 8 - 10 minutes. Drain, add butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.
Cook Steak:In the meantime, heat oil in a large non-stick pan over high heat. Add steak. Cook 2 - 3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow steak to rest, loosely covering with foil.
Cook Beans and Broccolini:Heat a large pot of salted water to boiling on high. Cut broccoli into bite size florets. Trim the ends off the green beans. Add the green beans and broccoli florets to the pot of boiling water. Boil for 3-4 minutes, until done to your liking. Drain well, season with salt and pepper and keep warm.
Prepare Sauce:Return pan used for the steak to stovetop over low heat. With heat still off, add dijon & stock, 3-4 Tbsp water, cream, 1⁄2 Tsp cracked pepper then stir to combine. Increase heat to a simmer for 1 minute, or until slightly thickened. Remove from the heat, stir in the juices that have collected on the plate from the rested steak. Adjust seasoning to taste.
You Plate It:Slice steak and serve with sauce, mashed potatoes and greens. Enjoy!