Curtis Stone's pan-seared scotch fillet with creamed leeks

This tasty scotch fillet dish is full of seasonal flavours. Drizzled with a mustard sauce and served with creamed leeks, it takes pan-seared steak to the next level.

4

20m

Note: + resting time

35m

Ingredients

  • 2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
  • 1/4 cup (60ml) extra virgin olive oil, divided
  • 2 tbs finely chopped shallots
  • 3/4 cup (185ml) salt-reduced beef stock
  • 1/4 cup (60ml) thickened cream
  • 1 1/2 tbs horseradish cream
  • 1 tsp Coles Dijon Mustard
  • 1 tsp coarsely chopped thyme

Creamed leeks

  • 1/2 cup (125ml) sherry vinegar
  • 1/2 cup (125ml) white wine vinegar
  • 5 flat-leaf parsley sprigs, stems and leaves separated, leaves thinly sliced
  • 2 medium shallots, finely chopped
  • 60g butter, divided
  • 3 leeks, thinly sliced crossways
  • 200ml thickened cream

Method

STEP 1

To make the creamed leeks, in a small saucepan over medium-high heat, place combined vinegar, parsley stems and shallots. Cook for 10 mins or until the liquid reduces to about 2 tsp. Discard parsley stems.

STEP 2

In a large saucepan over medium heat, melt 40g butter. Add the leeks and season with salt. Cook, stirring, for 8 mins or until tender and liquid has evaporated. Stir in the vinegar mixture and cream. Bring to a gentle simmer over medium-low heat. Cook, stirring, for 5-6 mins or until cream thickens and coats the leeks. Turn off heat. Stir in the remaining butter and season. Stir in the parsley leaves.

STEP 3

Meanwhile, place a wire rack over a rimmed baking tray. Coat steaks with 1 tbs oil and season generously. Heat a large heavy-based frying pan over medium-high heat. Add steaks and cook for 2-3 mins each side or until meat feels only slightly springy when touched with a fingertip for medium-rare doneness. Transfer the steaks to the wire rack and rest for 5 mins.

STEP 4

While the steaks are resting, place the frying pan with pan juices over low heat and add the remaining oil. Add the shallots and cook, stirring frequently, for 2 mins or until shallots are tender. Stir in the stock and cream. Simmer for 5 mins or until reduced by about one-quarter. Remove from heat. Stir in the horseradish cream, mustard and thyme. Season with salt and pepper.

STEP 5

Slice the steaks and serve with the creamed leeks and sauce.

Serve with thyme sprigs and flat-leaf parsley leaves.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.