Tuesday, September 17, 2013
Grilled scotch fillet with red wine, anchiovette butter parpedelle & crisp shallots
Do you like this story?
Author by
ADAM SWANSON
Ingredients
375g San Remo Pappardelle
4 x 250g beef scotch fillets
3 tbspn olive oil
2 rosemary sprigs, chopped
2 thyme sprigs, chopped
3 tbspn duck fat
8 shallots, peeled and thinly sliced
Salt and pepper
100g anchovies
½ bunch sage leaves
1 tbspn garlic, crushed
6 shallots, peeled
150g butter, room temp
½ cup red wine, Shiraz
¼ cup brandy
Method
Marinate steaks with olive oil, rosemary and thyme and set aside.
Cook pasta as per packet directions.
Heat a griddle pan on medium to high heat. Season steak and place onto pan.
Cook for 5 minutes on one side and then turn over and cook for a further 5 minutes, remove from heat, cover and rest the steak for 5 minutes.
Strain pasta and then add the anchoivette butter making sure it’s mixed through well.
Place pasta on to a plate and serve with steak.
Garnish with crispy shallots sprinkled over the steak.
Anchoviette butter Method
In a food processor place the anchovies, sage, and garlic, the process until a chunky paste consistency forms.
Add the butter, red wine and brandy.
Process until all the ingredients is combined. Place into a container and refrigerate.
Crispy shallots Method
Heat a frying pan on a medium tohigh heat.
Add duck fat and melt.
Once hot, add shallots gradually and fry until crispy.
Remove shallots from pan and place on absorbent paper. Set aside in a warm place.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
Subscribe to:
Post Comments (Atom)
0 Responses to “Grilled scotch fillet with red wine, anchiovette butter parpedelle & crisp shallots”
Post a Comment