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Grass Fed Scotch Fillet with Kipfler Potatoes

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 230C.
  • For the Sauce Diable, begin by making a demi-glace. Place veal bones and 1 tablespoon vegetable oil on a large, heavy baking tray and toss until bones are well coated. Place in oven to roast until bones are rich dark brown in colour, about 45 minutes. Remove tray from oven.
  • Add tomato paste and stir to coat bones. Add carrot, leek, chopped onion and garlic and stir to mix well. Return tray to oven and roast until vegetables are dark brown, about 30 minutes. Remove from oven and transfer to a large stock pot. Set aside.
  • Line a small fry pan with aluminum foil and place over high heat. Add remaining tablespoon vegetable oil and onion halves, cut side down, in pan. Cook until onion is black on the bottom, about 8 minutes. Remove from heat and transfer to the stock pot with the roasted bones and vegetables.
  • Place stock pot over medium-high heat. Add 3 liters water, 3 sprigs thyme and bay leaf and bring to a boil, skimming any scum that comes to the surface. Reduce heat and simmer, skimming frequently, until reduced by about two-thirds, about 3 – 4 hours. Remove from heat.
  • Strain stock through fine-mesh strainer into a bowl and place in fridge until cold. Once cold, remove from fridge and spoon off fat from top of stock and discard. Transfer stock to a saucepan.
  • Place saucepan over medium high heat and bring to a simmer. Reduce heat and simmer until stock has reduced to 500 ml of demi-glace, about 30 minutes. Remove from heat and set aside until needed.
  • Place vinegar and 1 sprig tarragon in a small saucepan, set over medium heat and bring mixture to a boil. Remove from heat and allow to cool to room temperature. Strain and discard tarragon. Set vinegar aside until needed.
  • Place a medium saucepan over medium heat, add olive oil and then shallot. Cook, stirring often, until shallot is tender but has not taken on any colour, about 5 minutes. Add port and cook until completely reduced, about another minute. Add the reserved 500ml of demi-glace, and remaining sprigs of tarragon and thyme and bring to a simmer. Reduce heat and simmer until reduced slightly, about 10 minutes. Remove from heat.
  • Strain mixture through fine-mesh strainer into a small saucepan. Add 2 tablespoons reserved tarragon vinegar, mustard, 2 teaspoons freshly cracked black pepper and salt. Check seasoning and add more tarragon vinegar, salt, or pepper as needed. Set aside until serving.
  • For the Kipfler Potatoes, place potatoes in a large saucepan of salted water and bring to a boil over high heat. Reduce heat and simmer until potatoes are completely tender but not breaking apart, about 12 minutes. Remove from heat.
  • Drain potatoes into a heatproof colander and place colander over saucepan. Set over low heat for 1 minute to allow steam to evaporate. Remove from heat and transfer potatoes to a large bowl.
  • Meanwhile place a large, heavy baking tray on bottom rack of the 230C oven to preheat.
  • Add olive oil and 1 1/2 teaspoons salt to the bowl of potatoes and toss gently to coat. Transfer potatoes to preheated baking tray, spreading potatoes in one even layer. Place in oven to roast without turning for 30 minutes. Continue roasting, turning occasionally, until potatoes are crisp all over, about another 20 to 25 minutes. Remove from oven.
  • Scatter butter, rosemary and garlic over potatoes and shake pan to toss with potatoes. Return to oven to roast 10 minutes longer. Remove potatoes from oven.
  • Add parsley and chili flakes and toss potatoes to coat. Season potatoes with salt then transfer to a serving platter. Set aside, keeping warm, until serving.
  • For the steaks, prepare coals for BBQ or heat a gas BBQ to medium-high heat.
  • Pat steaks dry with paper towel and lightly brush with olive oil. Season with salt and pepper. Place steaks on BBQ and cook until steaks have a charred crust and an internal temperature of 50-55C for medium rare. Remove steaks from BBQ and set aside to rest for 5 minutes.
  • To serve, separate eye of ribeye (center piece of meat) from spinalis (outer piece of meat) of the steaks by cutting through the fat that separates the two pieces. Carve each separate piece of steak against the grain. Divide slices of Scotch Steak between 4 serving plates and add any resting juices. Sprinkle Kipfler Potatoes with Parmigiano-Reggiano and add to the plate. Reheat Sauce Diable and transfer to a serving jug. Serve with Sauce Diable on the side.

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