Peppered Scotch Fillet With A Carrot & Herb Salad
Ingredients
- 4 x 200g beef scotch fillet steaks fat trimmed
- 2 bunches baby carrots trimmed, scrubbed
- 1 large red onion cut into thin wedges
- 3 tbsp olive oil
- 2 x 250g packets microwave 7 ancient grains
- 1/2 cup parsley leaves
- 1 cup small mint leaves
- 30 g goats cheese crumbled
Instructions
- Preheat oven 200°C (180°fan-forced). Line a baking tray with baking paper. Add carrots and onion, drizzle with 1 tablespoon oil, season and toss to coat. Roast in oven for 25-30 minutes or until tender. Halve carrots.
- Meanwhile, rub steaks with 1 tablespoon oil and season generously with freshly ground black pepper. Heat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4-5 minutes each side or until cooked to your liking. Season with sea salt and set aside on a plate loosely covered in foil to rest for 5 minutes.
- Prepare grains according to packet instructions. Set aside for 5 minutes to cool slightly. Place grains in a large bowl with carrots and onion and add pepitas, herbs and goats cheese. Drizzle with remaining oil, season and gently toss to combine. Serve with steaks.
Notes
Rump, sirloin or eye fillet steaks would also work well in this recipe.
Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender.
You could also cook the steaks in a large non-stick fry pan.
Swap the goats cheese for feta or ricotta cheese.
Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender.
You could also cook the steaks in a large non-stick fry pan.
Swap the goats cheese for feta or ricotta cheese.