scotch-fillet

SCOTCH FILLET

CCM DEV

December 11, 2021

Scotch Fillet with Prosciutto-Wrapped Asparagus and Peppercorn Sauce

Author: TOM WALTON
Serving: 4

Inspired by the richness and intensity of our Double Barrel Shiraz Cabernet, Australian chef Tom Walton developed the recipe for this delicious Scotch Fillet, with Prosciutto-Wrapped Asparagus and Peppercorn Sauce. The full-bodied flavour of the dish matches the complexity of the wine in a way that is a true innovation and sure to be enjoyed by all.

INGREDIENTS

  • 12spears asparagus, base trimmed 3cm
  • 12slices prosciutto
  • 4x220g scotch fillet steaks
  • 1/4cup black peppercorns, coarsely cracked
  • 4tbsp olive oil
  • 2garlic cloves, finely chopped
  • 3sprigs thyme
  • 400mlbeef stock
  • 1/3cup double cream
  • 1/4cup flat-leaf parsley, finely chopped
  • Flake salt to season
  • Roast potatoes to serve (optional)

EQUIPMENT

  • Mortar and pestle and/or food processor
  • Small Bowl
  • Large Bowl
  • Fry Pan

Wine Match

Scotch Fillet

METHOD

1
Wrap each spear of asparagus with a slice of prosciutto and firmly press to secure.
2
Season the scotch fillets with salt and 1 tbsp of pepper.
3
Preheat a large frying pan over medium-high heat, and add 2 tbsp of olive oil. Then add the steaks and cook for 3-4 minutes on each side for medium-rare, then rest and keep warm in a warm oven.
4
Add the remaining 2 tbsp of oil to the pan along with the asparagus and cook for 3 minutes, turning often, until the prosciutto is crisp, then set aside with the steaks.
5
Reduce the heat to a medium, add garlic and thyme to the same pan and cook for 20 seconds. Then add the remaining peppercorns and beef stock, and reduce by half.
6
Add the cream and reduce it by half, seasoning if required, and add the parsley. If you prefer your sauce thicker, you can add a small amount of flour and stir through.
7
To serve, place the steak on individual serving plates with the asparagus, spoon the peppercorn sauce over, and enjoy!