Scotch Fillet and Frites
Barbecued, Seared or Pan Fried - Have it Your Way
Beef + Lamb New Zealand
What better accompaniment to a perfectly cooked scotch fillet steak than a generous pile of golden and crispy twice-cooked frites! Add a creamy garlic aioli for dipping, and you’ve got a simple but stunning dish! For those that like a little more heat, the addition of a few simple ingredients to the aioli creates a hot, smokey dip that can be served alongside to spice up both the steak and frites.
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2 x 150g Quality Mark scotch fillet steaks
A pinch of salt
A pinch of black pepper
Double cooked frites
4 large Agria potatoes
A drizzle of olive oil
A pinch of sea salt
Smokey garlic aioli dip
3/4 cup aioli
1/2 tbsp tomato sauce
1/2 tbsp hot sauce
1/2 tbsp Worcestershire sauce
1 tbsp paprika
To Make Chips
To Barbecue Steak
Alternative Cooking Methods
Prepare the steaks by patting the meat dry with paper towels.
Brush with oil before seasoning well with coarse ground salt and pepper.
In a small bowl, mix the aioli, tomato sauce, hot sauce, Worcestershire sauce and paprika together to create the smokey garlic aioli dip.
Preheat oven to 220°c, fan bake.
Nutrition Information per Serving (729g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)