Scotch fillet with peppercorn sauce and herb mash

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INGREDIENTS

  • 750g potatoes, peeled, cut into chunks

  • 1/2 cup (125ml) cream

  • 70g butter

  • 4 x (220g) Cape Grim scotch fillet steaks 

  • Sea salt & pepper

  • 1 tablespoon olive oil

  • 1/4 cup (60ml) red wine

  • 1 1/2 tablespoons green peppercorns, rinsed

  • 1 clove garlic, crushed

  • 1/3 cup (80ml) cream

  • 1/4 cup mint leaves

  • 1/4 bunch chives, chopped

METHOD

Step 1

Preheat oven to 190°C. Boil potatoes in salted water for 15 mins or until tender. Drain in a colander. Add cream and 60g of butter to pan, mash until smooth. Keep warm.

Step 2

Season meat with salt and pepper. Heat oil in a large frying pan over high heat. Cook meat for 1-2 mins each side. Transfer to a baking tray. Roast for 12 mins for medium-rare. Rest for 5 minutes.

Step 3

Meanwhile, heat remaining butter in same frying pan. Increase heat to high, add wine, boil until a glaze. Add peppercorns, garlic and cream, cook for 1 min or until thickened.

Step 4

Stir herbs through mash and serve with steaks and sauce.

Johanna Bostock