Tim and Kyle - Scotch Fillet
with Summer Salad and Tarragon Mayo
Prep time: 30 mins Cook time: 20 mins Serves: 4
4 x 200g Angus beef scotch fillets
Salt and pepper, to season
2 tbs smoked paprika
2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried thyme
2 tbs olive oil
2 corn cobs, halved
25g softened butterTarragon Mayonnaise
2 egg yolks
2 tbs lemon juice
1 garlic clove, roasted
2 tbs finely chopped tarragon
300ml vegetable oilSummer Salad
2 limes, juiced
3 tbs olive oil
Seeds of 1 pomegranate
50g smoked almonds, lightly crushed
1/2 red onion, finely diced
1 Lebanese cucumber, cut into 1cm dice
100g watercress sprigs
100g baby rocket
Season steaks all over, then sprinkle over combined spices on both sides and massage into meat. Rub all over with oil. Bring to room temperature.
Meanwhile, to make mayonnaise, process egg yolks, lemon juice and a pinch of salt in a food processor until well combined. Add garlic and tarragon and process to combine. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Season and refrigerate until needed.
To make salad, whisk lime juice and oil in a large bowl. Season. Add remaining ingredients and toss to combine.
Season corn all over and rub with half the butter. Loosely wrap in foil and cook on a preheated barbecue grill plate for 10-15 minutes, turning until tender. Transfer directly to barbecue, turning to lightly char. Rub all over with remaining butter. Season.
Add steaks to barbecue grill plate and cook for 3 minutes on each side or until cooked to your liking. Transfer to a warm plate and stand, loosely covered with foil, for 5 minutes to rest.
Divide steak, corn and salad among serving plates and serve with mayonnaise to the side.