1. Food

Scotch Filet with Mash and Anchovy Butter

By

Scotch Filet

Scotch Filet

S. Wongkaew

A quick, delicious and satisfying dinner of tender scotch fillet steaks topped with anchovy butter, served with creamy mashed potatoes and a side of peppery arugula.

Ingredients:

  • 2 scotch filet steaks (about 200gm each)
  • 70 ml red wine
  • 60 ml olive oil
  • 2 garlic cloves, finely chopped
  • ***ANCHOVY BUTTER***
  • 100 gm unsalted butter, coarsely chopped
  • 6 anchovy fillets, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 Tbsp finely chopped flat-leaf parsley
  • 1/4 tsp dried chili flakes
  • 1/4 sea salt
  • ***GARNISH***
  • Arugula (Roquette) for serving - approx. 2 cups
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar

Preparation:

  1. See mash recipe. Prepare according to instructions and keep warm.
  2. Meanwhile, combine steak, olive oil, garlic and wine in a non-reactive dish, season to taste, turn to coat, set aside.
  3. For the anchovy butter, combine the butter, anchovies, garlic, parsley and dry chili flakes in a bowl, season with 1/4 tsp of salt. Use your clean hands to mix all the ingredients together and combine well. Shape butter into a log and wrap tightly in baking paper or plastic wrap. Place butter in the fridge until needed but don't let it harden too much.
  4. Heat a large frying pan over high heat. Drain beef from marinade, add to pan and cook, turning once, until medium-rare (3-4 minutes each side). Remove steaks from pan, cover with foil and rest (5 minutes). Remove anchovy butter from fridge.
  5. Whisk together the extra virgin olive oil and red wine vinegar. Drizzle dressing over the arugula and toss lightly.
  6. Divide mash between two serving plates. Add steaks, each topped with a slice of anchovy butter. Garnish with a side of arugula and serve.
  1. About.com
  2. Food
  3. Australian / New Zealand Food
  4. Entrees
  5. Beef & Lamb
  6. Scotch Filet with Mash and Anchovy Butter - Recipe for Scotch Filet with Mash and Anchovy Butter

©2014 About.com. All rights reserved.