800gScotch Fillet SteakFive thick slices of Scotch Fillet Steak
2tbspcracked black pepper
salt and freshly ground black pepper
Drizzle steak with olive oil, season with salt and pepper, set aside.
Peel potatoes and cut into 2cm chunks. Place in a pot, cover with water and bring to the boil. Cook the potatoes until tender (about eight to 10 minutes). Drain, add the butter and a little cream and mash until smooth. Season to taste. Cover with lid to keep warm.
In the meantime, heat butter in a grill skillet over high heat. Once hot, add steak. Sear two to three minutes before flipping over. Flip about three times for a total cooking time of four minutes for medium to rare. If you need it well done, flip for longer. Remove from pan and allow steak to rest in an oven tray, loosely covering with foil. Set in the oven to keep warm. Repeat the process for more steaks.
Return used skillet to the stove, scraping all the little steak bits loose. Add red wine and the 1/2 cup cream. Add in one to two tablespoons of cracked pepper and stir to combine. Turn on the heat to simmer for two minutes, or until slightly thickened. If you need more sauce, add more wine and cream. Season to taste.
Remove the fillet from the oven.
Serve with mashed potatoes and salad of your choice.
When plating, spoon over the sauce and if required, add more ground pepper.