Scoth fillets, roasted vegetables and boiled brocolli

Scoth fillet with roasted vegs and broccolli


To marinade
4 scoth fillets
Salt and black pepper, to taste
Olive oil
2 Tbsp rosemary dried
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 tomatoes cherries
2 red capsicum, cut into lonng thick strips
salt and pepper

To boil ingredients
1 bunches broccoli, wash, and cut

Preheat oven 200 deg. Marinade fillet, 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 fillet; one side for 12-15 minutes and the other side 15 minutes for medium rare. Then put in  the vegetables for 30 minutes minutes. Well done add extra 10 minutes or to your liking. In the meantime, microwave broccoli for 12-14 minutes on high.

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

Remove the fillets set to rest. 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.