Mustard scotch fillet, roasted pumpkin served with Tuscan kale

Mustard Scotch fillet, roasted pumpkin and Tuscan kale

Ingredients
6 scotch fillets (medium size and health smart)
2 Tbs finely chopped rosemary
4 Tbs Dijon mustard
4 Tbs Worcester sauce
5 Tbs sweet chilli sauce (bought in bottle)
Olive oil
Salt and pepper

1 bunch Tuscan Kale, washed and drained
250 g bought cubed pumpkin
Water
2 garlic cloves, chopped
5 Tbs chilli paste with soya bean oil
4-5 Tbs Olive oil
Salt and pepper

Note: This recipe is for those who can take extra hot. If you cant please use the original from Master Chef. I have recreated this recipe to my palette and liking. My fillet is medium to well done . Cook it extra 5 mins for cook through; well done add extra 2 to 5 mins. If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.

Method

To make marinade, combine all ingredients in a medium bowl except the sweet chili sauce. Add fillets and toss to coat. Cover and refrigerate for 2 hours to marinate.

Preheat oven 200 degree C. In the meantime, bring to boil water in a sauce pan; put pumpkins and cook with a pinch of salt until tender then drain n paper towel. Place in the baking tray, season with salt and pepper and drizzle oil. Place in the oven to roast for 20 – 30 mins.

Cut up the Tuscan Kale, heat the wok on high, add in oil and garlic fry for 2 minutes then add the stems as they are quite hard fry for 5-7 minutes then add in the leaves, sprinkle some water if leaves till hard. Toss around in the wok. Season with salt and pepper.

Place the steaks in another tray put in the oven, reduced the temperature to 180 deg C and cooked further the pumpkins about 10 -15 minutes. When the steaks and pumpkin is ready, plate them up, divide them equal portions and scoop the Tuscan Kale and add to the steaks. Drizzle some of the oil from the Tuscan Kale and drizzle extra sweet chili sauce if you wants extra hot.

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