Emma Twigg's ultimate scotch steak
A steak dinner for two
Serves
2
Prep Time
10 mins
Cook Time
40 mins
We teamed up with Rower 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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ShareIngredients
2 Quality Mark scotch fillet steaks
thick cut1 tsp salt and pepper
2-3 large Agria potatoes
2 Tbsp olive oil
1 Tbsp polenta
1 tsp kosher salt
1 Tbsp butter
2 garlic cloves
minced1 shallot
finely diced1 cup cream
100g blue vein cheese
1 Tbsp finely chopped chives
black pepper
to taste
½ cup red cabbage
finely sliced½ cup green cabbage
finely sliced1 green apple
cut into thin batons, or grated1 Tbsp finely chopped chives
Small handful Italian parsley
¼ cup walnuts
toasted1 Tbsp lemon juice
A drizzle olive oil
Method
Bring your beef to room temperature and preheat the oven to 220ºC.
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.
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.
Season with salt and sprinkle over the polenta. Give the potatoes another little shake to ensure they are coated.
Distribute them evenly onto a lined baking tray and place in the oven to roast until golden and crunchy, usually around half an hour.
Whilst the wedges are cooking prepare your sauce and salad.
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.
Then add the cream and cook gently stirring occasionally until reduced by half and thickened.
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.
To make the coleslaw combine all the ingredients in a small bowl and toss gently.
To cook the steaks, heat a skillet or bbq to a high heat.
Brush the steak with a little oil and season generously with salt and pepper.
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.
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.
Serve the steak, coleslaw and wedges together with a good drizzle of the blue cheese over the top.
