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Eat Yourself Whole

Recipe: Sim's Family Scotch Fillet


Scotch Fillet, with Spinach, Carrot and Mashed Potato

Serves 6

600g piece of scotch fillet, trimmed of excess fat and sinew
2 tablespoons dried mixed herbs
2 teaspoons freshly ground black pepper
2 bunches of English spinach
1/2 teaspoon nutmeg
1 teaspoon white wine vinegar
1/2 cup dried breadcrumbs
4 medium carrots
4-6 medium potatoes
1/3 cup lows fat milk

For the steak, roll the trimmed fillet in mixed herbs and pepper. Heat a non-stick frying pan and spray lightly with olive or vegetable oil. Brown on all sides. Wrap the fillet in foil, sealing the ends tightly. Bake in a preheated oven at 180c for 15- 20 minutes. Remove from the oven and rest in a warm place for 10 minutes before carving.
For mashed potato.  Wash and cut the potatoes into quarters. Boil or steam until tender, drain well and mash, stirring in low fat milk.

For the spinach and carrots. Wash and drain the spinach, remove stems and chop roughly. Steam until wilted. Puree with bread crumbs, nutmeg and vinegar. Wash and peel the carrots and chop into batons approximately 5 mm thick. Carrots can be steamed or served raw.
Carve the fillet into slices 5-10mm thick and arrange atop mashed potato. Place the spinach and carrots in serving bowls and allow everyone at the table to help them selves.

Tip: As a quick and easy addition to the meal serve with a packet mix grave or make your own by deglazing the pan with a cup of stock and juices collected from the meat. Reduce by a third and serve in a jug.

Tip: Carrots can be served raw or cooked. This encourages children to try both options. When cooking vegetables, be careful not to over cook them. They should be bright in colour and retain a firm texture.

Tip: We chose a piece of Scotch Fillet. Other options include a whole piece of eye fillet, rump or sirloin. Check with your butcher for the right kind of cut for you and your family. Your butcher can also trim the excess fat and sinew for you.


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