Scotch fillets with rainbow carrots, figs and potatoes

scotch fillet rainbow carrots fig and potato

Ingredients

To make fillets
4 Scotch fillets
2 tablespoon butter
2Tbsp olive oil
Salt and black pepper to taste
A dash or two tabasco sauce
1/8 Tsp nutmeg ground
Piri Piri sauce, warm in microwave

To make potatoes and carrots
2 baby potatoes, wash and cut into half
2 packets rainbow carrots, wash, stem and top removed a bit
Water
A pinch of salt
pepper

To make figs
4 green figs, stem removed and cut into half
1/8 Tsp cinnamon powder
oil, drizzles on top

Method

Pre heat oven 180 deg. In a microwave dish add potatoes, carrots, water, and salt to cook in microwaves on high for 15-20 minutes, wants some crunchiness of carrots. Removed, drained well potatoes and carrots. Place cut and sprinkle cinnamon figs, on a baking tray, and drizzles oil. Then put the parboiled and season potatoes together. Bake the potatoes and figs for 35-50 minutes until figs, and potatoes are tender golden brown.

Sprinkle both sides of steaks with salt and generous amount of ground black pepper. About 20 more minutes before figs and potatoes are done; melt butter and oil in skillet over medium-high heat. Add to skillet and cook to desired doneness, about 7 minutes per side for medium. Transfer steaks and cover with foil, keep warm until ready to use. In the last 10 minutes, add carrot in the oven to warm it up again.

When timer up removed carrots, figs and potatoes and cut the steaks. Put them all on serving plates and drizzle piri piri sauce over steak just before serving.

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