Grilled Scotch Fillet, Parmesan Polenta Chips, Charred Paprika & Walnut Sauce, Lemon Kale


  • 4 x Harvey Beef Premium Scotch Fillet Steaks
  • 1 bunch kale
  • 1 lemon
  • Sea salt flakes & black pepper for seasoning

For the Capsicum Sauce

  • 2 red capsicums
  • 100g walnuts
  • 2tbsp smoked paprika
  • 3 tbsp. olive oil

For the Polenta Chips

  • 450ml water
  • 150g instant polenta
  • 100g grated parmesan
  • 15g butter
  • Instant polenta for coating
  • 1L vegetable oil for frying


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook kale in boiling water for 30 seconds and drain, squeeze over lemon juice, season with salt and pepper.
  6. Slice scotch fillet & serve with a generous amount of sauce, chips and kale.


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