Johnny Di Francesco's Grilled Scotch Fillet with Salsa Verde

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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.

INGREDIENTS

280g scotch fillet

Baby Endive

Olive Oil

Salt to taste

FOR THE PICKLED ONION

1 Spanish onion

150ml red wine vinegar

50g sugar

5g salt

FOR THE SALSA VERDE

1 bch chervil

1 bch chive

150g parsley

30g tarragon

75g capers

8 anchovies

75ml red wine vinegar

ΒΌ loaf of ciabatta cut in small pieces without crust

400ml extra virgin olive oil

METHOD

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.

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