Recipe

Grilled Scotch Fillet, Parmesan Polenta Chips, Charred Paprika & Walnut Sauce, Lemon Kale

Ingredients

  • 4 x Harvey Premium Scotch Fillet Steaks
  • 1 bunch Kale
  • 1 lemon
  • Sea salt flakes & black pepper for seasoning

For the Capsicum Sauce

  • 2 red capsicum
  • 100g walnuts
  • 2tbsp smoked paprika
  • 3 tbsp. Olive Oil

For the Polenta Chips

  • 450ml water
  • 150gs Instant Polenta
  • 100g Ground Parmesan
  • 15g Butter
  • Instant polenta for coating
  • 1L vegetable for frying

Instructions

  1. For the polenta, bring the water to the boil in a small pot, season with salt and whisk in the polenta slowly, simmer on a low heat for 3 minutes. Fold in the parmesan and butter until melted through and pour into a lined high sided baking dish. Refrigerate for minimum 2 hour to set. When set turn out and cut into thick chips.
  2. For the sauce, lightly oil the capsicum and char over medium heat a bqq grill or gas flam until blackened all over, when cool remove the charred skins and seeds. Blitz with walnuts, paprika and oil until smooth.
  3. Heat vegetable oil in a pot or deep fryer to 200c, toss polenta chips in left dry polenta until well covered and deep-fry for 3 minutes until golden, drain on to paper towel.
  4. Heat a BBQ or grill plate until very hot, season Scotch fillet with salt and pepper, char for 3 minutes on each side, cover with BBQ lid and cook for a further 3 minutes. For medium rare look for 52c internal using a digital meat thermometer. Rest on a cooling rack for 5 minutes before serving.
  5. Cook kale in boiling water for 30 seconds and drain, squeeze over lemon juice, season with salt and pepper.
  6. Slice Steak & serve with a generous amount of sauce, chips and kale.