CAPE GRIM SCOTCH FILLET
PREPARATION: 5min ~ COOK: 11min ~ READY IN: 16min
1 Cape Grim scotch fillet steak, well oiled
100 g Ashgrove Traditional Butter
2 tbsp Hillfarm Canola Oil
1 pinch fresh sage
1 pinch fresh rosemary
1 pinch fresh thyme
2 garlic cloves
Salt and pepper, to season
- Into an extremely hot medium-sized pan, add your oiled steak and cook for 2 minutes on one side. Season the exposed side with salt. Turn the steak after 2 minutes and season the second side with salt. The steak should have a nice caramelised crust, and the fat should be rendered.
- Add the Ashgrove Butter to the pan with a dash of oil (to prevent the butter burning) along with the sage, rosemary, thyme and garlic and nappé (consistently spooning melted butter over the steak as it cooks). Do this for approximately 2 minutes, or until the steak is cooked to your liking.
- Place the steak onto a board and allow to rest for approximately 5 minutes. To serve season again with salt and pepper. Carve the steak or serve it whole with your choice of accompaniment.