Emma Twigg's ultimate scotch steak
A steak dinner for two
2
Serves
10 mins
Prep Time
40 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
We teamed up with Olympic Champion Rwer Emma Twigg to get her favourite steak dinner. Perfectly made for two, it features thick cut scotch fillet along side a zesty coleslaw and the creamiest blue cheese sauce. The blue cheese sauce works beautifully with the flavours of the coleslaw so if there’s a little spill over, it is a lovely thing!
As always with a steak dinner, make sure you rest it before slicing to serve. It makes all the difference to the tenderness.
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Ingredients
Scotch fillet
2 Quality Mark scotch fillet steaks
thick cut
1 tsp salt and pepper
Wedges
2-3 large Agria potatoes
2 Tbsp olive oil
1 Tbsp polenta
1 tsp salt
Blue cheese sauce
1 Tbsp butter
2 garlic cloves
minced
1 shallot
finely diced
1 cup cream
100g blue vein cheese
1 Tbsp finely chopped chives
black pepper
to taste
Coleslaw
½ cup red cabbage
finely sliced
½ cup green cabbage
finely sliced
1 green apple
cut into thin batons, or grated
1 Tbsp finely chopped chives
Small handful Italian parsley
¼ cup walnuts
toasted
1 Tbsp lemon juice
A drizzle olive oil
Method
Method
1
Bring your beef to room temperature and preheat the oven to 220ºC.
2
To make the wedges, wash your potatoes and cut lengthwise into thick wedges. Place into a pot of water and boil until the potato is just soft.
3
Drain and allow the potato to dry out in the pot with the lid off. Drizzle over 2 tablespoons of olive oil and shake the pot gently to cover.
4
Season with salt and sprinkle over the polenta. Give the potatoes another little shake to ensure they are coated.
5
Distribute them evenly onto a lined baking tray and place in the oven to roast until golden and crunchy, usually around half an hour.
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6
Whilst the wedges are cooking prepare your sauce and salad.
7
Into a small frying pan on medium heat add a tablespoon of butter. When it starts foaming add the shallots and garlic, cooking very gently until soft.
8
Then add the cream and cook gently stirring occasionally until reduced by half and thickened.
9
To finish the sauce, add the crumbled blue cheese and stir until melted. Before serving add the chopped chives and a good grind of black pepper.
10
To make the coleslaw combine all the ingredients in a small bowl and toss gently.
11
To cook the steaks, heat a skillet or bbq to a high heat.
12
Brush the steak with a little oil and season generously with salt and pepper.
13
When smoking hot place the steak on the grill and cook for roughly 5 minutes on one side, turn and cook for a further 5 on the other side for medium rare.
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14
Adjust your cooking times to suit the thickness of your steak and your own preferences. Allow the meat to rest in a warm place for 10 minutes.
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15
Serve the steak, coleslaw and wedges together with a good drizzle of the blue cheese over the top.
