SERVE: 1/2
PREP: 10 min
COOK: 30 min
Scorpion Scotch Fillet, Sweet and Sour carrot and macadamia puree, duck fat potatoes, broccolini, tomato juices, sunflower seeds, jus.
INGREDIENTS
- 1 good quality scotch fillet steak
- Lane's Scorpion Steak Seasoning
- 2 carrots
- Handful of macadamia nuts
- Lane's Sweet and Sour Pepper Seasoning
- TBSP tahini
- 1/2 bunch broccolini
- 2 tomatoes
- 4 large potatoes
- 100g duck fat
- 3 sprigs of thyme
- TBSP sunflower seeds
- Jus
DIRECTIONS
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Cut the potatoes into 2cm cubes and gently boil till just cooked, strain and set aside.
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Roughly chop the carrots and boil with salt till tender. Lightly toast the macadamia nuts in a dry pan. Puree the carrots, macadamia nuts, tahini and 2 TBSP Lane's Sweet and Sour Pepper Seasoning.
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Apply a nice layer of Lane's Scorpion Steak Seasoning to both sides of the steak and allow to come to room temperature.
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Quarter and roast the tomatoes with a little olive oil, salt and pepper.
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Cut diagonally and lightly blanch the broccolini, toss in a little olive oil and salt.
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Heat a pan with the duck fat, thyme and some salt, add the potatoes and cook till nicely browned.
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Heat a cast iron pan, add a drizzle of olive oil and the steak, cook to your liking and allow to rest before slicing.
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Gently warm the jus and set aside.To assemble, apply a smear of the puree to the plate, randomly place the potatoes, steak, broccolini and squeezed tomatoes on the puree and give a sprinkle of sunflower seeds. Serve with the jus.This seems like a complicated recipe, when its just a few simple elements that all come together to make a great dish.
