Scotch Fillet With Whisky & Peppercorn Sauce
Serves 2
Ingredients
Scotch Fillet With Whisky & Peppercorn Sauce
- 2 200g to 250g Scotch Fillet steaks
- 2 tablespoons olive oil
- 2 tablespoons finely diced shallots (or 2 tablespoons finely diced brown onion)
- 2 tablespoons green peppercorns in brine
- 1/2 cup beef stock
- 2 tablespoons Camborne Whisky
- 1/2 cup cream or creme fraiche
- 1 tablespoon finely diced chives, parsley or thyme
- Salt & pepper to season
Celeriac Fries & Kale
- 2 cups julienne or grated celeriac
- 2 cups washed & stripped kale
- 1 tablespoon lemon juice
- Salt to season
- 1 tablespoon olive oil
- Rosemary
Preparation
Scotch Fillet With Whisky & Peppercorn Sauce
- Season the steaks with salt and pepper. Heat the oil in a frypan over medium-high heat. Add the steaks and cook for 3 to 4 minutes on each side for medium-rare or until cooked to your liking (internal temp 60 to 65°C). Set aside in a warm spot to rest while you make the peppercorn sauce.
- Return the frypan to a medium-low heat and add butter and shallots. Sauté for 1 minute, then add peppercorns. Sauté another minute. Deglaze with beef stock & reduce by half then add whisky & reduce by half again.
- Then add creme fraiche, then cook, stirring occasionally for 4-5 minutes until thickened and reduced. Add herbs & season to taste.
Celeriac Fries & Kale
- Peel or carefully cut the outer skin off the celeriac bulb. Finely cut thin matchstick slices of celeriac by hand or use an Asian grater to make shoe string slices.
- In a pot filled with vegetable or grape seed oil, fry the celeriac straight away until golden. Strain onto a rack with a paper towel.
- Add salt & rosemary before placing on a warming plate in the oven on a low temp to keep warm.
Note: Keep oven temp low so they don’t burn, about 140°C. You could also keep steak resting to serve as well.
- Wash & strip leaves off the main kale stem.
- In a separate pan add a tablespoon of olive oil heat on a medium flame, add kale saute for 1 minute then add a splash of lemon juice set aside and keep warm to plate up
Final Touches
- Place the steaks on serving plates with the fries and kale. Drizzle the sauce over the steaks and sprinkle with parsley.
