Go Back

Peppered Beef Scotch Fillet with Kumara Mash & Hollandaise Sauce

This extra-special recipe is coming up in My Choice deliveries 26th July, order by midnight Sunday 19th July to be enjoying this yourself next week!
Servings 4
Cook Time 40 minutes

Ingredients

Mash

  • 800g kumara, peeled & diced
  • 2 carrots, diced
  • 2 Tbsp butter
  • ⅓ cup milk

Veggies

  • 1 broccoli, cut into small florets
  • 250g button mushrooms, cut in half
  • 2 garlic cloves, minced
  • 1 drizzle of oil
  • 1 Tbsp butter

Beef

  • 600g beef scotch fillet steak
  • 1½ tsp crushed pink & green peppercorns, or black peppercorns
  • 1 drizzle of oil

To serve

  • 100g hollandaise sauce, store-bought or see recipe below

Instructions

  • Before you start, bring a large pot of salted water to the boil.
  • Prep kumara and carrot and cook in pot of boiling water for 15-20 minutes, until tender. Drain, return to pot with first measure of butter and milk and mash until smooth.
  • Prep broccoli, mushrooms and garlic.
  • Pat beef dry and season with crushed pink and green peppercorns and salt. Heat oil in a large fry-pan on a medium heat.
  • Cook beef for about 3 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest, covered and reserve pan.
  • Wipe pan clean and return to high heat with oil. Stir-fry broccoli and mushrooms for about 3 minutes, until just tender. Add garlic and second measure of butter and cook for 1 minute, until fragrant. Season to taste with salt and pepper.
  • To finish, thinly slice beef against the grain.
  • Serve mash, beef and veggies with hollandaise sauce.

Notes

Nutrition information:
Energy: 725cals (3033kJ)
Protein: 43.4g
Carbohydrate: 36.4g
Fat: 43.6g
 
Hollandaise sauce
(Note, you'll get a beautiful free-range pre-made hollandaise in your delivery if you order this for 26th July!)
150g unsalted butter
2 large free-range egg yolks
1 dessert spoon white wine vinegar
1 lemon
  1. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
  2. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
  3. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
  4. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
  5. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
  6. Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.
 
 
Calories: 725kcal