TEAM AUSTRALIA’S SCOTCH FILLET WITH THYME & GARLIC, ROAST POTATOES & BROCCOLINI
4 Harvey Beef scotch fillet steaks
1 large sprig of thyme
4 garlic cloves, chopped & mixed
with olive oil
2 bunches broccolini
For roast potatoes
1kg potatoes, peeled & cut into 5cm cubes
2 tbsp olive oil
Salt & pepper
1. Pre-heat oven to 180°C. Place in a large pan of water and bring to the boil. Simmer for 5-10 mins until just tender. Drain well and shake slightly to rough the edges. Pour oil into large roasting pan and place into oven until oil is hot. Remove from oven, carefully add potatoes and gently turn to coat. Return to oven and roast for 40 mins, then turn potatoes and roast for 30 mins or until golden and crisp.
2. Season the steaks with salt & pepper and place on grill. While they are cooking, dip the thyme in the garlic & olive oil mixture and carefully use this to baste the steak. Cook for 4 mins or to your liking and then flip and cook for a further 4 mins, repeating the basting on the other side. Remove from grill, cover with foil and rest for 5 mins.
3. Place broccolini on the grill and cook for 5 mins until charred, turning regularly.
4. Slice steak and serve with potatoes & broccolini.