| Prep time | Cook time | Servings |
| 15 mins | 30 mins | 2 |
Ingredients
|
2 Scotch fillet steaks
4 medium-sized potatoes, cut into cubes
2 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
Glasseye Creek wild meat sauce
|
Recipe
- Preheat the Oven: Preheat your oven to 200°C
- Prepare Potatoes: Place the potato cubes on a baking sheet. Drizzle with 2 tablespoons of olive oil, minced garlic, dried thyme, salt, and pepper. Toss the potatoes until evenly seasoned. Roast in the preheated oven for about 25-30 minutes or until the potatoes are golden brown and crispy.
- Prepare Broccoli: In the last 10 minutes of the potatoes' cooking time, add the broccoli florets to the baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Toss to coat, and continue roasting until the broccoli is tender and slightly crispy at the edges.
- Cook the Scotch Fillet Steak: Heat a skillet over medium-high heat. Season the steak with salt and pepper on both sides. Add a bit of olive oil to the hot skillet and sear the steaks for about 3-4 minutes per side (for medium-rare) or until your desired doneness.
- Serve: Once the steaks are cooked to your liking, remove them from the skillet and let them rest for a few minutes. Plate the steaks alongside the roasted potatoes and broccoli. Enjoy with Glasseye Creek wild meat sauce and a glass of Champagne.
