Scotch Fillet Steak with Herb Butter & Parsnip Wedges

INGREDIENTS

  • 500g Scotch Fillet Steak
  • 1 pinch Sea Salt
  • 1 pinch Pepper

Herb Butter Sauce

  • 150g Unsalted Butter
  • 2 tbspn Flat Leaf Parsley
  • 2 tbspn Tarragon
  • 6 to 8 Anchovy fillets
  • 1 clove Garlic
  • 1 pinch Sea Salt
  • 1 pinch Pepper

Parsnip Wedges

  • 500g Parsnips
  • 1 tspn Fresh Rosemary
  • 1 pinch Sea Salt
  • 1 pinch Black Pepper
  • 50g Unsalted Butter
Print Recipe

Preheat a fan forced oven to 180C.

To make the herb butter, mix the softened butter, herbs, anchovies, garlic, sea salt and pepper in a small bowl until well combined. Place on a piece of cling wrap and roll into a sausage shape. Place in the fridge for at least 30 minutes to set.

Peel and quarter the parsnips lengthways. Place on a baking tray with the finely chopped rosemary, Extra Virgin Olive Oil, sea salt and pepper and place in the oven.

Roast for 20 to 25 minutes, turning once, until golden. Remove from the oven, drizzle with Verjuice and return to the oven for an additional 5 minutes. Heat the butter in a large fry pan over a medium heat until nut brown. Add the parsnips and sauté for 2 to 3 minutes. Set aside and keep warm.

To cook the steak, place a fry pan over a medium heat and add the Extra Virgin Olive Oil. Season the steak and cook to your preference. The thickness of the steak will determine the cooking time and temperature. Remove from the pan and leave to rest for 6 to 8 minutes.

To make the herb butter sauce warm half a cup of Chicken Stock in the pan used to cook the steak. Add a slice of the herb butter and gently swirl the butter in the pan until it is starting to melt.

Pour the herb butter sauce over the steak and serve with the rosemary parsnip wedges.