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Steak with Carnivore Scotch Eggs and Scallops
Recipe by Tiffany
Carnivores will love this quick, easy yet juicy steak recipe, served with seared scallops, blood pudding scotch eggs and a warm beef jus
- Steps
- Ingredients
Steps
- Preheat oven to 220°C fan-forced.
- For the Blood Pudding Scotch Eggs, place pork skin on an oven tray, skin side up and use paper towel to dry. Use a sharp knife to score the skin. Massage oil and salt into the skin. Roast for 50 minutes or until puffed and crisp. Set aside to cool.
- Once cool, break crackling into large pieces, transfer to a food processor and process to crumb consistency. Transfer crackling to a bowl and set aside.
- Bring a small saucepan of water to the boil. Carefully add quail eggs and boil for 2 minutes and 25 seconds. Once cooked, immediately transfer eggs to a bowl of iced water to cool. Peel eggs and set aside.
- Place blood pudding between two sheets of baking paper and roll to 5mm thickness. Cut into 8 portions and wrap one portion around each peeled egg to cover surface, pinching to seal egg inside.
- One at a time, dip each into beaten egg then coat in crackling.
- Melt duck fat in a frying pan over high heat. Add scotch eggs and cook until crispy, swirling the pan to make sure crackling does not stick. Transfer to a paper towel lined tray and set aside.
- For the Steak, season both sides with salt. Place steak on a wire rack set over a deep oven tray and cook until steak reaches an internal temperature of 50°C or until cooked to your liking.
- Heat a large non-stick frying pan over high heat. Transfer steak to hot pan and cook for 1 minute each side or until browned. Transfer steak to a tray and rest for 10 minutes.
- For the Beef Jus, combine stock and oyster sauce in a frying pan over high heat, stir and bring to the boil. Continue to boil until reduced to a sauce consistency. Add resting juices from the steak. Season with salt and pepper and stir.
- To serve, melt the duck fat in a large frying pan over high heat and sear the scallops for 30-40 seconds each side or until golden and just cooked through.
- Plate 4 scallops on each serving plate. Slice the Blood Pudding Scotch Eggs in half, place a half on each scallop and top each with a little caviar. Cut each steak into 6 pieces and season again if liked. Divide steak between serving plates and spoon Beef Jus over.
