SCOTCH FILLET Adam D'Sylva's way.

Hero.jpg

This dish is simple but delicious. The restraint to hold back from adding more ingredients, techniques and flavours is one of the greatest battles for a chef. But when you achieve a perfect balance and focusing on quality ingredients that all shine, the result is amazing. Bellissimo xx

Ingredients 

1 Scotch Fillet

1 Garlic Clove

50g Butter

Thyme

Rocket

Olive Oil

Juice of 1 Lemon

Caper Berries

Parmesan Cheese

Salt and Pepper to taste

Method

Preheat the pan

Oil the scotch fillet and sprinkle with a pinch of salt flakes.

Place steaks in hot pan to sear, turn over.

To the pan, add the garlic, thyme and butter, continually coating the steaks as they cook.

Remove steaks from pan and leave to rest.

Once rested slice the meat.

In a separate bowl dress the rocket with lemon juice and olive oil.

Place sliced meat on a serving dish, top with capers, dressed rocket, grated Parmesan and cracked pepper.

 Lydia Schiavello

Lydia Schiavello

 Lydia Schiavello

Lydia Schiavello

 Lydia Schiavello

Lydia Schiavello

 Lydia Schiavello

Lydia Schiavello

 Lydia Schiavello

Lydia Schiavello

 Lydia Schiavello

Lydia Schiavello

 Lydia Schiavello

Lydia Schiavello

 Lydia Schiavello

Lydia Schiavello

 Lydia Schiavello

Lydia Schiavello

 Lydia Schiavello

Lydia Schiavello

Wearing Silence Is Golden Playsuit from Seagulls of St Kilda (available here)

Photography: Iron Chef Shellie

Hair by Raymond Charles

Makeup by Zoe Karlis