GOURMET FAST
Scotch fillet with mash and rosemary butter

Scotch fillet with mash and rosemary butter

Serves 4



800 gm   Sebago potatoes, cut into 2cm pieces
60 gm   butter, coarsely chopped
100 ml   pouring cream
4   Scotch fillet steaks (about 200gm each)
60 ml   (¼ cup) olive oil
2   garlic cloves, finely chopped
1 tbsp   finely chopped rosemary
70 ml   red wine
150 ml   beef stock
To serve:   steamed Roman beans
Rosemary butter
120 gm   softened butter
1 tbsp   finely chopped rosemary
1   garlic clove, finely chopped
2 tsp   Dijon mustard


1 Place potato in a large saucepan of cold salted water, bring to the boil over high heat, cook until tender (10-15 minutes). Drain, return to pan with butter, mash well then add cream. Season to taste, keep warm.
2 Meanwhile, combine steak, olive oil, garlic, rosemary and half the wine in a non-reactive dish, season to taste, turn to coat, set aside.
3 For rosemary butter, combine ingredients in a bowl, season to taste, set aside.
4 Heat a large frying pan over high heat. Drain beef from marinade, add to pan and cook, turning once, until medium-rare (3-4 minutes each side). Remove from pan, cover with foil and rest (5 minutes). Deglaze pan with remaining wine, add stock, simmer until reduced to a glaze (3-4 minutes). Serve steak with sauce, mash, rosemary butter and beans.


RECIPE Emma Knowles PHOTOGRAPHY Chris Chen STYLING Emma Knowles

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