Cranberry Scotch fillet with salads in Thai style dressing

Cranberry Scotch Fillet with salad in Thai style dressing.jpg                  

Ingredients
6 scotch fillets (medium size and health smart)
2 Tbs finely chopped rosemary
4 Tbs Cranberry Sauce
4 Tbs Worcester sauce
Olive oil
Salt and pepper

1 packet mixed salad, washed and drained
250 g tomatoes medley
Bought 1 bottle of Thai styles salad dressing
1 medium cucumber, cut lengthwise, seed removed

 

Note:  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 cranberry sauce. Add fillets and toss to coat. Cover and refrigerate for 2 hours to marinate.

Preheat oven 200 degree C. In the meantime,wash the salad then drain well. Place in the salad bowl, set aside.

Place the steaks in baking tray, cooked 7 -10 minutes on one side. Then take out and brush the cranberry sauce on top of the steaks after you turn to the other side; cooked a further 4-7 minutes, or to your liking;  Plate them up. Drizzle about 5 Tbs of the Thai style dressing and toss the salad.  Scoop the salads and the cucumber to add to the steaks.

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