Grilled Scotch Fillet with Pickled Red Onions & Pistachio Pesto
Published 4th March, 2020
Cuisine: Australian Serves: 4
Preparation: 1 Hr 30 Mins Cooking: 10 Mins
Ingredients
- 4 Barossa Fine Foods MSA Graded Scotch Fillet
- Sea Salt
- Black Pepper
- Olive Oil
- 1 Bunch Watercress
- Pistachio Pesto
- Pickled Red Onions
PISTACHIO PESTO
- 30gm Parmesan, grated
- ½ Cup Pistachios
- 2 Cloves Garlic
- Sea Salt
- Black Pepper
- 1 ½ Cups Olive Oil Flat Leaf Parsley, roughly chopped
- ½ Cup Olive Oil
PICKLED RED ONIONS
- 1 Cup Apple Cider Vinegar
- 2 tbls Sugar
- 2 ½ tsp Sea Salt
- 2 Red Onions
Method
- Season the Scotch fillets with sea salt & black pepper, drizzle with olive oil.
- Heat a heavy based grill pan over a high heat or a barbecue, cook the Scotch fillets for 3 minutes on each side (for medium rare) Rove from the pan and allow to rest for 5 minutes before serving.
- Serve with the pickled red onions, pistachio pesto and watercress leaves.
PISTACHIO PESTO
- In the bowl of a food processor, process the parmesan, pistachios, garlic & flat leaf parsley until everything is finely chopped. With the motor running drizzle in the olive oil until well combined. Season with sea salt & black pepper. Store in the fridge in a sterilised jar.
PICKLED RED ONIONS
- Place the apple cider vinegar, sugar and sea salt into a bowl, whisk all ingredients together until the sugar and salt have dissolved.
- Slice the red onions and place in a sterilised jar, pour over the vinegar mixture and allow to sit at room temperature for one hour. Place in the fridge until required.