Garlic Scotch Fillet with Roast Pumpkin, Parsnips & Broccoli

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • 4 thin-cut Scotch fillet steaks
  • 700g Jap pumpkin, cut into chunks
  • 400g parsnips, cut into chunks
  • 400g broccoli, cut into florets

Pantry ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 40g butter
  • Salt and cracked black pepper
  • Fresh parsley (optional)

  1. Preheat the oven to 200°C fan-forced (220°C conventional).
  2. Toss the pumpkin and parsnips with olive oil, salt and pepper and spread over a lined baking tray.
  3. Roast for 40–45 minutes, turning halfway through cooking.
  4. Steam the broccoli for 4–5 minutes until bright green and just tender.
  5. Heat a heavy frying pan over high heat. Cook the steaks for 2–3 minutes per side, or to your preferred doneness.
  6. During the final minute, add the butter and garlic to the pan and spoon over the steaks.
  7. Rest the steaks for 5 minutes before serving with the roasted vegetables and broccoli.

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