Try this quick and easy scotch fillet steak recipe, served with creamy parmesan polenta and fresh tomato salsa verde.
- Bring the stock and 3 cups (750ml) water to a simmer in a large saucepan over medium-high heat. Gradually add polenta and cook, stirring, over medium-low heat for 5 mins or until just tender. Stir in the parmesan. Season with salt and pepper.
- Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Season steaks with salt and pepper and cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest for 5 mins.
- Meanwhile, place basil, parsley, mint, capers, garlic, tomato, vinegar and remaining oil in a bowl and stir to combine.
- Divide polenta and steaks among serving plates. Top with the salsa verde to serve.
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