Scotch Fillet Steak with Herb Butter & Parsnip Wedges
Step 1: Preheat a fan forced oven to 180C
Step 2: To make the herb butter, mix the softened butter, herbs, anchovies, garlic, sea salt and pepper in a small bowl until well combined. Place on a piece of cling wrap and roll into a sausage shape. Place in the fridge for at least 30 minutes to set.
Step 3: Peel and quarter the parsnips lengthways. Place on a baking tray with the finely chopped rosemary, Extra Virgin Olive Oil, sea salt and pepper and place in the preheated oven.
Step 4: Roast for 20 to 25 minutes, turning once until golden. Remove from the oven, drizzle with Verjuice and return to the oven for an additional 5 minutes. Heat the butter in a large fry pan over a medium heat until nut brown. Add the parsnips and sauté for 2 to 3 minutes. Set aside and keep warm.
Step 5: To cook the steak, place a fry pan over a medium heat and add the Extra Virgin Olive Oil. Season the steak and cook to your preference. The thickness of the steak will determine the cooking time and temperature. Remove from the pan and leave to rest for 6 to 8 minutes.
Step 6: To make the herb butter sauce warm half a cup of chicken stock in the pan used to cook the steak. Add a slice of the anchovy butter and gently swirl the butter in the pan until it is starting to melt.
Step 7: Pour the herb butter sauce over the steak and serve with the rosemary parsnip wedges.
Herb Butter Sauce
150g unsalted butter softened
5g 2 tbspn flat leaf parsley finely chopped
5g 2 tbspn tarragon finely chopped
6 to 8 anchovy fillets finely chopped
6g 1 clove garlic finely chopped
1 pinch salt
1 pinch pepper
120ml 1/2 cup Chicken Stock
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