MKR episode 23 recipe: Crumbed Scotch Fillet with Mash Potato and Pickled Cabbage

Prep time: 1 hour and 30 minutes

Cook time: 40 minutes

Serves 4.

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Ingredients

Pickled cabbage

500ml red wine vinegar

300g caster sugar

1 tbs salt

2 tsp black peppercorns, bruised

2 tsp coriander seeds, bruised

1/2 tsp chilli flakes (optional)

500g red cabbage, shredded

Mustard sauce

1 tbs olive oil

25g butter

1 large eschallot, finely chopped

2 garlic cloves, crushed

125ml dry white wine

250ml chicken stock

1 tbs wholegrain mustard

1 tbs Dijon mustard

180ml thickened cream

Crumbed scotch fillet

75g plain flour

1 tsp salt

1/2 tsp ground black pepper

4 free range eggs, lightly whisked

1 tbs Dijon mustard

300g panko breadcrumbs

Finely grated zest of 1 lemon

1 cup chopped flat leaf parsley

4 x 200g beef scotch fillet steaks

Vegetable oil, to shallow-fry

Mashed potatoes

1kg potatoes, peeled, cut into 4cm pieces

125ml thickened cream

25g butter, chopped

Method

1. To pickle cabbage, stir all ingredients except cabbage in a medium saucepan over medium heat until sugar dissolves. Remove from heat. Stir in cabbage and set aside to cool completely. Drain to serve.

2. Meanwhile, to make mustard sauce, heat the oil and butter in a medium saucepan over medium heat. Add the eschallot and garlic. Cook, stirring, for 5 minutes or until eschallot is soft. Add the wine and simmer, stirring, for 5 minutes or until reduced by half. Stir in stock, mustard and cream. Simmer until sauce reduces and thickens. Season.

3. Preheat oven to 180C.

4. To prepare steaks, line a large tray with baking paper. Combine the flour, salt and pepper in a bowl. Season. Place on a large plate.

5. Place eggs and mustard in a shallow bowl and whisk to combine. Combine breadcrumbs, lemon zest and parsley in a separate shallow bowl.

6. Season steaks all over. One at a time, dip steaks in flour and shake off excess. Dip in egg mixture, then in breadcrumbs to coat. Repeat egg and crumbing process, so steak has two layers of crumbs. Place on lined tray and place in the fridge for 10 mins to set.

7. Meanwhile, to make mash, place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.

8. Pass potatoes through a ricer. Add cream and butter and beat with a wooden spoon to combine. Season.

9. Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook steaks in batches for 2-3 mins each side or until golden and crisp. Transfer to an oven tray. Season. Transfer to the oven and bake for about 5 minutes or until cooked to your liking.

10. Serve crumbed scotch fillet and mash with pickled cabbage and mustard sauce.

Tips

Exact cooking time of steaks will depend on their size and thickness. If they are thin, they may not need finishing in the oven.