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Scotch Fillet and Frites
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 youve 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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IngredientsSteaks
Double Cooked Frites
Smokey Garlic Aioli Dip
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Method |
Energy kJ (kcal) | 3948 (943) |
Protein (g) | 39 |
Fat (g) | 53 |
Saturated (g)
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11 |
Carbohydrate (g) | 74 |
Sugars (g)
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16 |
Sodium (mg) | 1274 |
Iron (mg) | 6.2 |
Zinc (mg) | 7 |
Vitamin B12 (ug) | 2.2 |
Fibre (g) | 7.3 |
Selenium (ug) | 4 |
In a small bowl, mix the Best Foods Aioli, tomato sauce, hot sauce, Worcestershire sauce and paprika together to create the smokey garlic aioli dip.
Preheat oven to 220°c, fan bake.
Peel the potatoes and slice them into chunky sized chips. Place in a pot and cover with water. Boil over high heat until they are tender and almost breaking in half (approximately 10 minutes). Use a slotted spoon to carefully remove the fries from the water, and place on paper towels to dry.
Once dry, add a good helping of olive oil (approximately 1 – 2 tbsp) to a baking tray, add the chips, sprinkle with flakey sea salt, and carefully toss until they are well coated. Ensure they are arranged in a single layer. Bake the chips for 15 minutes, then carefully turn them over before returning to the oven to cook for another 10-15 minutes until crispy and golden.
When the chips are nearly cooked, heat a BBQ/pan up to a high heat, then place the seasoned steaks on the cooking surface and press down to help form a crust over the entire surface for the meat, searing for 2 minutes, before turning and repeating on the other side. Test for doneness and if steak isn’t at optimal temperature, continue to cook, flipping the steaks every 30 seconds until ready.
Once the steak is cooked to your likeness, set aside to rest for 5 minutes. Once rested, serve next to a generous portion of golden frites with both plain and smokey garlic aioli dipping sauces.
Recipe by Fire & Thyme