4 x Harvey Beef Premium Scotch Fillet Steaks
1 bunch kale
Sea salt flakes & black pepper for seasoning
For the Capsicum Sauce
2 red capsicums
2tbsp smoked paprika
3 tbsp. olive oil
For the Polenta Chips
150g instant polenta
100g grated parmesan
Instant polenta for coating
1L vegetable oil for frying
For the polenta, bring the water to the boil in a small pot, season with salt and whisk in the polenta slowly, then simmer on a low heat for 3 minutes. Fold in the parmesan and butter until melted through and pour into a lined high sided baking dish. Refrigerate for at least 2 hours to set. When set turn out and cut into thick chips.
For the sauce, lightly oil the capsicum and char over medium heat on a BBQ grill or gas flame until blackened all over. When cool remove the charred skins and seeds. Blitz with walnuts, paprika and oil until smooth.
Heat vegetable oil in a pot or deep fryer to 200c, toss polenta chips in leftover dry polenta until well covered and deep-fry for 3 minutes until golden, then drain on paper towel.
Heat a BBQ or grill plate until very hot, season scotch fillet with salt and pepper, char for 3 minutes on each side, then cover with BBQ lid and cook for a further 3 minutes. For medium rare check for 52c internal using a digital meat thermometer. Rest on a cooling rack for 5 minutes before serving.
Cook kale in boiling water for 30 seconds and drain, squeeze over lemon juice, season with salt and pepper.
Slice scotch fillet & serve with a generous amount of sauce, chips and kale.