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Melt-in-the-mouth scotch steak with mustard cream
Melt-in-the-mouth scotch steak with mustard cream
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulge in a timeless favorite: juicy steak paired with crispy, golden chips, sure to impress loved ones any time of the year.
Ingredients:
  • 4 large Sebago potatoes, scrubbed, cut into wedges
  • 36.40 gm extra virgin olive oil
  • 4 (about 200g each) beef Scotch fillet steaks
  • Baby rocket leaves, to serve
  • 150g creme fraiche
  • 5.90 gm Dijon mustard
  • 5.90 gm wholegrain mustard
Instructions:
  • 1. Preheat your oven to 220C (200C fan forced) and line a baking tray with baking paper. 2. Arrange the potatoes on the tray and drizzle them with half of the oil. Season generously. 3. Roast the potatoes, flipping them halfway through, for 45 minutes or until they are golden and crispy.
  • Place the steaks in a shallow bowl and brush them with the remaining oil. Season generously, massaging the seasoning into the meat. Allow the steaks to rest for 15 minutes to enhance the flavors.
  • Preheat a barbecue flatplate over medium-high heat. Grill the steaks for 3-4 minutes on each side for a medium doneness or to your preference. Then, tent loosely with foil and let them rest for 5 minutes before serving.
  • Mix the ingredients for the mustard cream in a bowl and season to taste.
  • Plate the steak accompanied by the luscious mustard cream, crispy chips, and peppery rocket.

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