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Curtis Stone’s scotch fillet steaks with mashed potatoes

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

This mouth-watering scotch fillet steak recipe is the perfect meal for  autumn nights.

  • Serves4
  • Cook time30 minutes
  • Prep time25 minutes, + 5 mins resting time
Scotch fillet steaks with mashed potatoes


  • 4 Coles No Added Hormones Australian Beef Scotch Fillet Steaks with Truffle Inspired Butter
  • 2 tbs extra virgin olive oil, divided
  • 1/4 cup (45g) chopped shallots
  • 2 garlic cloves, finely chopped
  • 1 bunch silverbeet, stems removed, leaves coarsely chopped

Mashed potatoes

  • 900g starchy potatoes (such as Crème Royale or Dutch Cream*), peeled, quartered
  • 60g unsalted butter, at room temperature
  • 2/3 cup (160ml) milk, warmed

Nutritional information

Per serve: Energy: 4310kJ/1031 Cals (50%), Protein: 59g (118%), Fat: 74g (106%), Sat Fat: 38g (158%), Sodium: 712mg (36%), Carb: 30g (10%), Sugar: 9g (10%), Dietary Fibre: 7g (23%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Remove the steaks from the fridge and set aside for 45 mins to bring to room temperature.

  2. Step 2

    To make the mashed potato, place the potato in a large saucepan and add enough cold water to cover. Bring to the boil over high heat. Reduce heat to medium and simmer for 15 mins or until the potato is tender.

  3. Step 3

    Drain the potato and set aside to steam. Return potato to saucepan and reduce heat to low. Add 40g butter and use a potato masher or fork to mash the potato until almost smooth. Add milk, in 2 batches, beating with a wooden spoon to form a creamy consistency. Top with remaining butter.

  4. Step 4

    Place a wire rack on a rimmed baking tray. Coat the steaks with 1 tbs oil and season. Heat a large frying pan over medium-high heat. Add 2 steaks and cook for 2-3 mins each side or until an instant-read thermometer inserted into the centres registers 51°C for medium-rare doneness. Transfer steaks to the wire rack. Repeat with remaining steaks and oil. Set steaks aside for 5 mins to rest.

  5. Step 5

    Place the pan over medium-high heat. Add the truffle butter and cook for 1-2 mins or until butter melts. Add the shallot and garlic and cook, stirring occasionally, for 1 min or until shallot just softens. Reduce heat to medium. Stir in the silverbeet and cook, stirring, for 5 mins or until silverbeet is bright green and just wilts. Season.

  6. Step 6

    Slice the steaks and divide among serving plates with the silverbeet mixture and mashed potatoes. Drizzle with any pan juices and season with pepper to serve.

Recipe tip

Don’t waste those silverbeet stems. Finely chop, then pan-fry with a little butter or oil for a tasty side.

Buy it right
For the best flavour, choose scotch fillet steaks that have a good amount of marbling.

Store it right
Store steaks in their original packaging on the lowest shelf of your fridge.

Cook it right
One of the most crucial rules to perfect steaks is resting. Letting the steaks rest after cooking redistributes the juices, making them lovely and juicy.