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Peppered scotch fillet steaks
Peppered scotch fillet steaks
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Elevate beef with a scotch fillet steak in a red wine pepper sauce.
Ingredients:
  • 2 tsp coarsely ground or finely chopped black peppercorns
  • 4 (about 200g each) beef scotch fillet steaks
  • 2 garlic cloves, finely chopped
  • 125ml (1/2 cup) dry red wine
  • 125ml (1/2 cup) beef stock
  • 62.50 ml chopped fresh continental parsley
  • Salt, to taste
  • Mashed potato, to serve
  • Steamed spinach, to serve
  • Steamed Dutch (baby) carrots, to serve
Instructions:
  • Press the pepper onto both sides of each steak with your fingers. Heat oil in a large frying pan over high heat, then add the steaks and reduce heat to medium-high. Cook each side for 3-4 minutes for medium doneness, or until desired level of doneness. Transfer the steaks to a plate, loosely cover with foil to keep warm, and set aside.
  • Cook garlic in a pan over medium-high heat, stirring, for 30 seconds until fragrant. Pour in the wine, simmer uncovered for 2 minutes, and scrape the pan with a wooden spoon to release any flavorful bits from the base.
  • Pour in the flavorful stock and let it simmer without a lid for an additional 2 minutes until the sauce thickens slightly. Gently mix in the fresh parsley. Finally, taste the magic and add a touch of salt for perfection.
  • Plate the steaks, generously coat them with the savory sauce, and elegantly pair them with the creamy mashed potatoes, vibrant spinach, and tender carrots before serving.

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