800gScotch Fillet Steak (5 thick slices of Scotch Fillet Steak)
4tbspbutter
3tbspolive oil
½cupthick cream
2tbspfreshly ground black pepper
1cupred wine
Grounded Salt and Black Pepper
5largepotatoes
Instructions
Drizzle steak with olive oil, season with salt and pepper. Set aside.
Peel potatoes and cut into 2 cm chunks. Place in a pot, cover with water and bring to the boil. Cook the potatoes until tender, about 8-10 minutes. Drain, add the butter and a little cream and mash until smooth. Season to taste. Cover with lid to keep warm.
In the meantime, heat butter in a grill skillet over high heat. Once hot, add steak. Sear 2-3 minutes before flipping over. Flip about 3 times for a total cooking time of 4 minutes for medium to rare. If you need it well done, flip for longer. Remove from pan and allow steak to rest in an oven tray, loosely covering with foil. Set in the oven to keep warm. Repeat the process for more steak.
Return used skillet for the steak on the stove, scraping all the little bits loose. With heat still off add red wine and the 1/2 cup cream. Add in 1 to 2 tablespoons of cracked pepper, stir to combine. Turn on the heat to simmer for 2 minutes, or until slightly thickened. If you need more sauce, add more wine and cream. Season to taste. Remove the fillet from the oven.
Serve with mashed potatoes and salad of your choice.
When plating, spoon over the sauce and if required add more grounded pepper.