Beef Scotch Fillet & Rocket Salad.
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Composition of Beef Scotch Fillet & Rocket Salad:
- You need 2 of Beef scotch fillets, approx 450g.
- You need 1 Sprinkle of garlic salt.
- Give 1 Sprinkle of smoked paprika.
- Need 3/4 cup for Semi sundried tomatoes, sliced.
- Provide 1 of Olive oil for cooking.
- Provide 60 grams – Baby rocket.
- Prepare 1 of Handful of baby beetroot leaves.
- Provide 1 of Handful of English spinach leaves.
- Give 1/2 for Red onion, finely sliced.
- Require 3 stick of Spring onion, sliced.
- You need 1/3 cup Mayonnaise.
- Give 1/3 cup for Buttermilk.
- Require 2 clove – garlic, minced.
- Give 1 tbsp for Whole grain mustard.
- Provide 1 of Black pepper to serve.
Beef Scotch Fillet & Rocket Salad how to cook:
- Preheat oven to 200*C..
- Chop spuds in half, boil in a pot until softened but still holding together well. Oil spuds, salt spuds and bake until browned..
- Meanwhile, season steaks with garlic salt and paprika. Fry in hot pan (both sides) until around medium (still pink inside) and set aside to rest..
- Also – in a glass jar add Mayo, butter milk, garlic and mustard. Shake well..
- Throw salad leaves, semi sundries tomatoes and onions in a large salad bowl..
- Slice steaks and when spuds have cooled to warm throw both into salad. Top with dressing and serve with some cracked black pepper. Serves 3 or 4 or many sides..
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