Scotch Fillet with Rosemary & Smoked Garlic Butter
Published 2nd December, 2019
Cuisine: Australian Serves: 4
Preparation: 30 Mins Cooking: 15 Mins
Ingredients
- 4 Barossa Fine Foods scotch fillet steaks
- Sea salt
- Cracked black pepper
- Olive oil
- 250g Salted butter
- 6 Cloves smoked garlic
- ½ tsp Cracked black pepper
- 1 tbsp Rosemary leaves, finely chopped
Method
- Peel and finely chop the smoked garlic.
- Allow the butter to soften (room temperature is ideal). Combine the butter, smoked garlic, rosemary, sea salt and cracked black pepper in a bowl. Mix until well combined and light and fluffy.
- Place the butter mixture onto a sheet of baking paper and shape into a log. Roll up the paper and twist the ends to secure. Refrigerate until firm.
- Brush the steaks with olive oil and season with sea salt and pepper. Preheat a chargrill, BBQ or heavy-based pan over high heat. Cook the steaks for 3–4 minutes on each side, depending on your preferred degree of doneness. Allow to rest before serving.
- Serve the steaks topped with slices of rosemary and smoked garlic butter, alongside roasted baby potatoes and a green salad.
COOK'S TIP
- This butter is also delicious with chicken and will keep in the refrigerator for up to 7 days, or in the freezer for 2–3 months.
where to find us
- Find Barossa Fine Foods scotch fillet steaks in select independent supermarkets and Barossa Fine Foods retail stores throughout South Australia.