Scotch Fillet Steak with Blue Butter
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Scotch Fillet Steak with Blue Butter

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<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 1 hour  Cook: 1 hour
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Steaks

  • 2 x Quality Mark scotch fillet steaks, at room temperature (2.5cm thick and weighing about 320-350g each)
  • 1/2 tablespoon picked thyme leaves, roughly chopped, optional


Blue butter

  • 50g blue cheese
  • 25g butter, softened
  • Dash Worcestershire sauce
  • 1 teaspoon finely chopped thyme leaves

Baked potatoes

  • 50g butter
  • 1 onion, finely sliced
  • 1kg potatoes, Agria are good here, peeled
  • 2 cloves garlic, very thinly sliced
  • 1 tablespoon picked fresh thyme leaves
  • 2 cups beef or chicken stock, hot

To serve

  • Seasonal green vegetables, steamed or a winter green salad

Method

Blue butter

Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.
 

Baked potatoes

Preheat the oven to 200°C. 

Use a little of the measured butter to grease a medium-sized ovenproof dish. Heat a dash of oil in a small frying pan and add the onion. Place over a low heat and cook the onion until soft. Thinly slice the potatoes. Arrange potato slices in overlapping rows in the dish, adding the onion, garlic and thyme as well as seasoning as you layer.

Add the remaining butter to the hot stock and pour this carefully into the dish. Cover the top of the potatoes with a piece of baking paper. Place in the oven and bake for 1 hour (remove the baking paper towards the end of cooking to allow the potatoes to brown on top), until the potatoes are tender and golden and crisp on the top.
 

Steaks

Season the steaks and heat a large frying pan until hot. Place in the steaks and cook for 3 minutes on each side. Remove from the frying pan to a warmed plate and sprinkle over the thyme. Place 2 slices of the blue butter on each steak. Cover loosely with foil and leave to rest for 5 minutes.
 

To serve

Cut steaks in half and place on 4 warmed plates along with all the melted and not-so melted blue butter. Serve with the baked potatoes.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 721g
Energy kJ (kcal) 2924 (698)
Protein (g) 46.4
Fat (g) 34.8
Saturated (g)
19.2
Carbohydrate (g) 46.1
Sugars (g)
7.1
Sodium (mg) 393
Iron (mg) 6.0
Zinc (mg) 7.7
Vitamin B12 (ug) 2.9
Vitamin D (ug) N/A
Selenium (ug) 11.8
  • Scotch fillet has a higher marbling of fat that gives you a steak full of flavour and because there is sufficient fat, you don’t need to add any to the pan before cooking.
  • Leave your steak out of the refrigerator for at least 30 minutes to bring to room temperature. Personally we like to leave it out for 1 hour in warm weather and if the weather is colder leave out for even longer.
  • Scotch fillet steaks are better on the thicker side – this will give you a good balance between outer crust and an evenly cooked middle. If you choose a scotch fillet steak that is 4cm thick, pan-fry for 1 minute longer on each side.

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