Johnny Di Francesco's Grilled Scotch Fillet with Salsa Verde
I love a dish that is versatile and delicious. You can plate this dish individually or slice the fillet and serve it on a share plate with salads.
280g scotch fillet
Salt to taste
FOR THE PICKLED ONION
1 Spanish onion
150ml red wine vinegar
FOR THE SALSA VERDE
1 bch chervil
1 bch chive
75ml red wine vinegar
¼ loaf of ciabatta cut in small pieces without crust
400ml extra virgin olive oil
To make the Salsa Verde
Blend bread, oil, vinegar, anchovies and capers
Chop all herbs.
Blend the herbs and bread mix together.
To make the Pickled Onions
Peel and slice onion into rings, add in sugar and salt leave for 20min then add vinegar this can be done a day in advance.
For the Steak
Grill steak to your liking, remove from heat and allow to rest.
Mix the baby endive with pickled onion and a touch of olive oil to make a salad.
Place meat on a plate, garnish with the salad and a table spoon of salsa verde.