Bought Scotch fillet as it was on sale and plan to marinade it with just honey, salt and pepper. Then I thought best use the satay sauce from my sister who can’t finish it and gave me some. I also have mini capsicums and some salad in my fridge, I decided to add into my plan to only marinate my fillet with honey and pepper and to go with roasted vegetables. I have also bought sundried tomatoes as I have not had it for ages.
Google: “The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Scotch fillet is a juicy cut of beef that is packed with flavour.”
Google: “The prominent ingredient of a Satay Sauce is peanuts, alongside soy sauce, salt, garlic, coconut, chilli, onion and lemon are added for a fragrant taste. Is satay sauce the same as peanut sauce? Yes, Satay sauce can also be known as Peanut Sauce, Bumbu Kacang or Sambal Kacang.”
I am glad that I have added satay sauce, I got some chili taste in my fillet. I got to have chili almost in every meal I prepare. My fillet, roasted vegetables and salad dinner is juicy, flavourful, colourful and delicious healthy. Let’s cook!!!
1 Scotch fillet steak
3 mini capsicums, for grill and 1 toss in butter
1 small carrot, cut into bite size, parboil
1/2 small zucchini, cut bite size
2 Tbs olive oil, divide
50 g butter, divide
1 Tbs sundried tomatoes
white wine vinegar
1 Tsp chili powder
1-2 Tbs satay sauce, bought
2 Tbs oil
1 Tbs honey
2 Tsp freshly ground black pepper
For the marinade: combine marinade ingredients and rub over the fillet. Set aside for 45 minutes in fridge. After 45 minutes up, bring fillet out of the fridge and allow to come to room temperature about 30 minutes. Also preheat the oven grill to high. Meantime, put mini capsicums, zucchini and carrots on a lined foil baking tray, season with oil, salt and pepper. Then when oven grill is hot, put the baking tray in and grill till mini capsicums, zucchini and carrots are tender about 10-15 minutes. Once done, bring out put in a plate and set aside with foil.
Using the same baking tray cook the fillet for about 2-4 minutes each side for medium rare. Ensure you get good caramelisation on both sides. Remove and rest, covered with foil, for 5 minutes. Prepare the salad: toss salad sun dried tomatoes, oil, salt, pepper and white wine vinegar in a bowl. Then heat butter in in pan and add fillet back and one mini capsicum in the pan, basting fillet and capsicum with the butter for caramelise looking and some juice (OPT).
Plate up salad on plate, followed by mini capsicums and fillet on top of salad then add caramelised mini capsicum on top of fillet and one sundried tomato on top of capsicum. Drizzle some juice over the top and around fillet. Serve with a glass of red wine. Enjoy with Netflix!!!
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