Ingredients
2 Scotch fillets (300g each)
4 tbsp wholegrain mustard
5 whole cloves of garlic
2 cloves minced garlic
4 tbsp butter
2 tbsp olive oil
4 sprigs of thyme and 2 sprigs of rosemary
250 g cherry vine tomatoes
½ cauliflower (finely chopped)
2 tbsp Maffra cloth-aged cheddar from Hudsons Meats
¼ cup water
Salt & pepper to taste
Method
-
Marinate steak for 30 minutes with 1 clove minced garlic, 2 tbsp wholegrain mustard, salt & pepper to taste.
-
Pre-heat oven to 200C and line a tray with baking paper. Drizzle ½ tbsp olive oil and bake vine tomatoes until slightly blackened for 4-5 minutes.
-
Meanwhile prepare the cauliflower mash. Saute 1 clove minced garlic in pot with ½ tbsp olive oil over medium heat.
-
Add chopped cauliflower and 1/4 cup water. Cover the pot and turn down the heat to a low simmer. Cook for 8-10 minutes (if all the water has drained out add a few tbsp of water).
-
Blend cauliflower in a food processor on high until smooth and creamy. Transfer to the pot and add cheddar, salt and pepper to taste. Set aside.
-
Pat dry steak with paper towels (ensure the steak is in room temperature).
-
Heat 1 tbsp of olive oil in a large skillet on high heat. Once the pan is very hot, place the steak in skillet.
-
Cook for 3 minutes on one side and then flip. After 2 minutes, add butter, garlic, thyme and rosemary on one side of the pan. Once melted spoon the butter over each piece of steak for 2-3 minutes (for medium rare, longer for well done).
-
Transfer steak to a plate or tray for 10 minutes.
-
Add butter and 2 cloves of garlic from the skillet to a bowl. Add 2 tbsp wholegrain mustard and mix.
-
Assemble - spoon cauliflower mash on a plate, place steak on top and drizzle with buttery mustard sauce and serve roasted tomatoes on the side.
Recipe by Sarah Ahmed : @nourish.glow.repeat