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Scotch fillet and frites

The ultimate bistro dinner

2

Serves

15 mins

Prep Time

45 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

What better accompaniment to a perfectly cooked scotch fillet steak than a generous pile of golden and crispy twice-cooked frites! Add a creamy garlic aioli for dipping, and you’ve got a simple but stunning dish! For those that like a little more heat, the addition of a few simple ingredients to the aioli creates a hot, smokey dip that can be served alongside to spice up both the steak and frites.

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High Iron

Ingredients

Steaks

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2 x 150g Quality Mark scotch fillet steaks

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A pinch of salt

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A pinch of black pepper

Double cooked frites

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4 large Agria potatoes

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A drizzle of olive oil

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A pinch of sea salt

Smokey garlic aioli dip

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3/4 cup aioli

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1/2 Tbsp tomato sauce

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1/2 Tbsp hot sauce

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1/2 Tbsp Worcestershire sauce

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1 Tbsp paprika

Method

To Prepare

To Make Chips

To Barbecue Steak

To Serve

Alternative Cooking Methods

1

Prepare the steaks by patting the meat dry with paper towels.

2

Brush with oil before seasoning well with coarse ground salt and pepper.

3

In a small bowl, mix the aioli, tomato sauce, hot sauce, Worcestershire sauce and paprika together to create the smokey garlic aioli dip.

4

Preheat oven to 220°c, fan bake.

Nutrition Information per Serving (729g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

3948kJ (943 kcal)

Protein

39g

Total Fat

53g

Saturated Fat

11g

Carbs

74g

Dietary Fibre

7.3g

Sodium

1274mg

Iron

6.2mg

Zinc

7mg

Vitamin B12

2.2µg