Pepper Scotch Fillet with Warm Beetroot & Potato Salad
Serves: 4 | Cooking Time:
OrganicBox ingredients
- 4 Scotch fillet steaks
- 600g potatoes
- 1 bunch beetroot
- ½ brown onion, finely sliced
Pantry ingredients
- Olive oil
- 2 tbsp wholegrain mustard
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt & cracked pepper
- Preheat oven to 200°C fan-forced (220°C conventional).
- Wrap beetroot individually in foil and roast for 45–60 minutes, depending on size.
- Boil potatoes until tender (about 20 minutes). Slice into chunky pieces.
- Peel cooked beetroot and slice.
- Whisk together mustard, honey, olive oil and vinegar.
- Toss warm potatoes, beetroot and onion with dressing.
- Heat a frying pan until very hot.
- Season steaks generously with cracked pepper and salt.
- Cook for 2–3 minutes each side, rest for 5 minutes.
- Serve with the warm potato and beetroot salad.
