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Paprika scotch fillet with horseradish sour cream and chopped salad
Paprika scotch fillet with horseradish sour cream and chopped salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a tender scotch fillet steak with zesty horseradish sour cream and crisp chopped salad, a creation from MasterChef contestant Michael Weldon.
Ingredients:
  • 4 Scotch Fillet Steaks
  • 15.00 gm Smoked Paprika
  • 27.60 gm sunflower oil
  • 160g sour cream
  • 40.00 ml Horseradish Cream
  • 1/2 iceberg lettuce, shredded
  • 2 tomatoes, finely chopped
  • 1 cucumber, finely chopped
  • 2 spring onion, thinly sliced
  • 1 bunch chives, finely chopped
  • 36.40 gm olive oil
  • 31.50 gm lemon juice
Instructions:
  • Heat up your barbecue or chargrill pan until it's nice and hot. Season the steaks with paprika, salt, and pepper, making sure to coat them well. Drizzle with oil before cooking each side for 2-3 minutes until they reach your preferred level of doneness. Place the steaks on a plate, cover them loosely with foil, and let them rest for 5 minutes before serving.
  • In a small bowl, mix together the sour cream and horseradish cream. In a large bowl, combine the lettuce, tomato, cucumber, spring onion, and chives. Drizzle with olive oil and lemon juice. Season with salt and pepper, then toss everything together.
  • Arrange the steaks on individual serving plates and accompany them with a side of salad and horseradish sour cream.

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