Garlic Butter Scotch Fillet with Homemade Oven Chips & Garden Salad

Sometimes the simplest meals are the best! Beautiful tender scotch fillet, homemade golden oven chips and a fresh crunchy baby cos salad. Just like a good pub meal, only made with quality organic ingredients at home.

Serves: 4 | Cooking Time: 40 min

  • 4 thin-cut scotch fillet steaks (approximately 120–150g each)
  • 750g potatoes, washed
  • ½ baby cos lettuce, leaves separated and torn
  • 300g cucumber, sliced
  • Remaining ½ punnet cherry tomatoes, halved
  • 2 tbsp olive oil
  • 40g organic butter
  • 2 garlic cloves, crushed
  • 1 tsp dried mixed herbs or chopped fresh parsley
  • Salt and freshly ground black pepper

Simple salad dressing

  • 2 tbsp olive oil
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp Dijon mustard (optional)
  • Pinch of salt and pepper

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Cut potatoes into even-sized chips, leaving the skins on for extra goodness.
  3. Pat dry with a clean tea towel, toss with olive oil and season with salt and pepper.
  4. Spread on a lined baking tray in a single layer. Roast for 30–35 minutes, turning halfway through, until golden and crispy.
  5. While the chips cook, prepare the salad using baby cos lettuce, cucumber and cherry tomatoes.
  6. Whisk together the dressing ingredients and set aside.
  7. Melt butter with crushed garlic and herbs in a small saucepan over low heat. Remove from heat once fragrant.
  8. Heat a heavy-based frying pan until hot. Lightly oil and season the steaks.
  9. Cook thin-cut scotch fillet for approximately 1–2 minutes per side, depending on thickness and preferred doneness.
  10. Rest steaks for 3–5 minutes, then drizzle with garlic herb butter.
  11. Toss salad with dressing just before serving. Plate with steak and crispy oven chips.

OrganicBox tip: Thin-cut scotch fillet cooks very quickly. Have your chips and salad ready before you start cooking the steak so everything arrives at the table beautifully fresh.

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