2 Tbsp olive oil
2 Tbsp smoked paprika
2 bunch brocollini, removed stems and cut into bite size
4 Scotch fillet steaks
salt & freshly ground black pepper
2 Tbs tomato relish each serve (4 plates)
4 medium potatoes
bought 300 ml sour cream (1 Tbs each potatoes)
Fresh pineapple cut to bite size
Preheat oven to 200°C. Season steaks with salt and pepper using fingers rub paprika and oil onto both sides of the steaks. Heat a heavy-based frypan and cook steaks for 4 mins each side, or until done to your liking.
Meanwhile bring saucepan to boil and add brocollini to boil. Then season with salt and pepper; divide on to 4 plates. Cut pineapple into bite size, top with relish and put together with brocollini.
Wash potatoes and pat dry with paper towels. Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the center of oven. Bake for 45 to 60 minutes or until tender when a skewer is inserted into the center. Cut a deep cross in top of each potato. Using a clean tea towel to hold potato, squeeze base gently to open up top. Spoon sour cream over potatoes. Serve the steaks with sour cream potatoes baked, freshly cut pineapple with tomato relish and brocollini.