Scotch Fillet with Purple Carrots, Walnuts & Cranberry Buerre Noisette
  • Prep time: 30 minutes
  • Calories: 800
In this dish, carrots and parsnips combine to form a subtly sweet flavour - the perfect sides to a simply grilled scotch fillet. Everything is tied together nicely with a toasty cranberry and walnut beurre noisette (warm butter sauce). This dish is the perfect way to kick off a great week.
Ingredients
  • 350 g of Scotch Fillet Steak (Thick-Cut)
  • 2 of Tomato (small)
  • 1 of Shallot
  • 1 of Carrot
  • 1 of Purple Carrot
  • 1 of Parsnip
  • 1 Small Bunch of Thyme
  • 2 Tbsp of Butter (pantry)
  • 30 g of Dried Cranberries
  • 30 g of Walnuts
Recipe

Prepare Ingredients:

Preheat oven to 180°C. Peel and finely dice shallot. Peel carrot and parsnips. Remove ends and cut carrot and parsnip in quarters lengthwise (cutting middle core out of parsnip). Roughly chop walnuts. Cut tomatoes in half. Remove thyme leaves and discard the stalks.

Roast Veg:

Place parsnips, carrots, and tomatoes on a lined baking tray and toss with olive oil, thyme, salt and pepper. Roast in oven for 25 minutes, until tender.

Cook Steak:

Pat steak dry with paper towel. Season both sides with salt. Heat olive oil in a pan over medium-high heat. When oil is shimmering, add steak and 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 to rest.

Make Sauce:

Place pan used to cook steak back over medium heat and add butter. Cook butter until it begins to turn brown, about 2-3 minutes. Add shallots (to taste), walnuts, and cranberries to pan and cook for another minute, or until walnuts are toasted. Add 2 TBS water and stir. Season with salt and pepper. Remove from heat and reserve.

You Plate It:

Slice steak as desired. Make a bed of carrots and parsnip on plates, add tomatoes and top with steak. Garnish with walnut/cranberry sauce. Enjoy!