Scotch fillet with potato and spring onion, shrimp salad

Serves 2

400g Scotch fillet 3 large peeled potatoes 1 spring onion

1 small red onion

30g mayonnaise

100g cooked shrimp 1 sprig rosemary olive oil

Method

Cut potatoes into 1cm dice and cook in lightlysalted water until just soft.

Remove from heat and rinse under cold water until cooled.

Dice red onion and place in a bowl with cooked potato.

Finely slice spring onion into rounds and add to the mixture.

Place shrimp in a towel and squeeze out excess water, add shrimp to the potato mixture.

Fold in the mayonnaise and season with salt and pepper.

Cut Scotch fillet into 2cm steaks and season with salt and pepper.

Add rosemary to oil and brush the steaks. Place on hot barbecue and keep using rosemary oil through cooking.

Remove once cooked and let rest.

Serve with a side of the potato shrimp salad.

Note: Preheat the barbecue for best results. You can also use a pan. protein harden and caramelise first or the meat will stick. Lift the meat and put it back on the same side in the 10 o’clock position. This nicely criss crossed side will be the presentation side. When nicely marked but not burnt, turn the meat over and place on the medium heat side of the barbecue to cook through more slowly.

When cooked to your liking, move the meat to the rack over a tray to catch drips, and let it rest.

If you wish to finish the meat in the oven to make room on the barbecue, heat a pan, add a little oil, and place the meat in the hot oil. Put it in a hot oven (180degC) for 1015 minutes (depending on thickness or until it’s done to your liking). will make the pad feel slightly harder, like a steak cooked medium; ring finger and thumb is like medium well done, and pinky finger and thumb will feel hard, like a well done steak. Keep checking by pressing the meat as it cooks.