Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce
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Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce
Recipe By Michael Weldon
Ingredients
2 garlic cloves
3 tbs capers
1 pickled jalapeno, seeds removed
¼ bunch fresh tarragon
½ bunch fresh chives
½ bunch fresh parsley
½ cup Squeaky Gate extra virgin olive oil
2 tbs Coles mustard
½ lemon, juice
½ tsp sea salt
2 anchovies
2 Coles scotch fillet steaks
sea salt
Squeaky Gate extra virgin olive oil
Method
Add the garlic, capers and jalapenos to a mortar and pestle, pound into a paste. Add the herbs and salt, pound until the herbs are broken up. Add the extra virgin olive oil, mustard and lemon juice, mix until combined.
Heat a BBQ until it smokes. Season the steaks with sea salt and drizzle with olive oil. Place onto the grill and cook for 1-1.5 minutes then turn the steak 90 degrees and cook for a further 1-1.5 minutes to get bar marks, turn and repeat the process on the other side. Once the steak is cooked, remove from the heat and rest for a couple of minutes.
Carve the steak into 1.5 cm slices and serve on a platter to share. Spoon over the dressing to coat the steak.
Optional: Pair this dish with your favourite side salad and some French fries.
