Scotch fillets roasted vegetables and boiled broccoli

Springtime is food festival of Love

It’s time to spring into action and revamp you’re a few days old or not looking food with budget, easy and delicious meal. Roast your meat, vegetables, with fast flavour store bought spice and as the weather warms up, sunshine and have a go at serving small portions, with green that are healthy and let throw in herb to boost the seasonal produce and take advantage to lift your cooking for comfort and delicious meal at the backyard porch with candle lights and mosquitos insects repellent.

Scotch fillets, and baby potatoes 3 kg are on sale. Got leftover cherries tomatoes and red capsicums that are not looking fresh. For some colouring, I decided to add broccoli even though it’s not on sale. Once a while I have to spend a bit more than my usual budget.

Whether you are having dinner with family or entertaining friends, this flavour packed, colourful, healthy, delicious main meal recipe will be a hit. Let’s cook!!!

Ingredients

To marinade

4 scotch fillets
salt and black pepper, to taste
olive oil
2 Tbsp dried rosemary
2 Tbs cayenne powder
a few dash of Worcester sauce

To roast ingredients

4 baby mini potatoes, wash and microwave for 7 minutes, drained
250 g cherries tomatoes
2 red capsicums, cut into long thick strips
salt and pepper
oil

To boil ingredients
1 bunches broccoli, wash, and cut

Method

Preheat oven 200 degrees C. Marinade fillets, place in a baking tray and set aside at room temperature. Place potatoes, tomatoes and red capsicum in another tray and drizzle oil, salt and pepper.

Roast fillets; one side for 10 minutes and the other side 5-7 minutes for medium rare. Then put in the vegetables for 30 minutes. Well done add extra 10 minutes or to your liking. In the meantime, microwave broccoli for 12-14 minutes on high. Remove the fillets set to rest for 5 minutes. Let the vegetables continue to roast until soft and cook further 5 minutes.

To assemble

Lined the tomatoes, potatoes, and broccoli on the edge. Then line 4 strips of capsicum each in the centre and place the fillet on top and drizzle some of the vegetable oil over the fillet and serve a glass of red wine. Enjoy!!!

Note: Microwave oven may varies in microwave power. Just crunchy and cook. Once cook, drain and set aside keep warm with foil on individual plates.

https://helenscchin.com/2015/09/21/scotch-fillets-roasted-vegetables-and-boiled-broccoli/

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