Caroline Taylor’s scotch fillet umami bush butter, purple congoes, crème fraiche, sandalwood nuts

Caroline Taylor’s scotch fillet umami bush butter, purple congoes, crème fraiche, sandalwood nuts

Ingredients

4 x Harvey Beef scotch fillet steaks

 

Umami bush butter

240g unsalted butter softened

4 ½ tsp kombu sheets, blitzed fine

2 ½ tbsp dried shitake, blitzed fine

2 tbsp sesame seeds roasted, blitzed

1 ½ tsp fish sauce

1 ½ tsp lemon myrtle

1 ½ tsp miso

1 tsp pepperberry

Zest of 1 lemon

 

Potatoes

500g Karri Country purple congo potatoes

500g Karri Country crimson pearl potatoes

4 tbsp pickled mustard seeds

300g sour cream or crème fraiche

4 lemon myrtle leaves, cut into long thin strips ( can substitute with kaffir lime leaf)

100g roasted sandalwood nuts (can substitute with macadamia nuts)

Instructions

Remove steaks from packaging, pat dry and place in fridge uncovered for a few hours.

 

To make butter: grind the sesame seeds in a nutri-bullet or spice grinder and add all ingredients in a mixer and beat with the paddle attachment until well combined. Role butter into a cylinder shape using cling-wrap, twisting the ends to seal. Butter will keep in the fridge for a month and in the freezer for 3 months.

 

Potatoes

Par-boil potatoes until a skewer can pierce easily (around 20min), drain and chill immediately to keep that vibrant colour. Halve the potatoes lengthways and season with salt. Heat a large frypan with oil and fry the potatoes flat side down until caramelized, turn and cook for another 2 minutes.

 

Steaks

Bring steaks to room temperature for 30 mins before grilling, season with salt. Heat a large, heavy bottomed frypan with oil. Grill steaks for 2-3 mins on one side, once the steaks are coloured up nicely on one side add the butter and let it melt until it starts to bubble then spoon over the top of the steaks. Flip steak over and continue spooning the butter for another 2-3 min.

For med/rare aim for internal temperature of 50c , medium 55c, med/well 60c.

Rest the steak for 5 mins, covered with foil.

 

To plate

Place pink and purple potatoes, alternating the colours down the left side of the plate. Spoon sour cream in the spaces between the potatoes. Add a smaller spoon of mustard seeds on top of the sour cream. Sprinkle shaved nuts and finish with the chiffonade myrtle or kaffir leaves.

Slice steak into 4 pieces and serve alongside the potatoes, add 4 generous discs of butter on top of the steaks

Servings

4
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