Scotch Fillet Steaks With Parmesan Polenta And Tomato Salsa Verde

Try this quick and easy scotch fillet steak recipe, served with creamy parmesan polenta and fresh tomato salsa verde.

The ingredient of Scotch Fillet Steaks With Parmesan Polenta And Tomato Salsa Verde

• 3 cups 750ml chicken stock
• 1 1 2 cups 250g polenta
• 3 4 cup 60g grated parmesan
• 1 3 cup 80ml extra virgin olive oil
• 4 200g each coles australian beef scotch fillet steaks
• 1 cup chopped basil
• 3 4 cup chopped flat leaf parsley
• 1 3 cup chopped mint
• 1 tablespoon capers chopped
• 1 small garlic clove crushed
• 200g punnet perino grape tomatoes quartered
• 1 tablespoon white wine vinegar

The Instruction of scotch fillet steaks with parmesan polenta and tomato salsa verde

• bring the stock and 3 cups 750ml water to a simmer in a large saucepan over medium high heat gradually add polenta and cook stirring over medium low heat for 5 mins or until just tender stir in the parmesan season with salt and pepper
• heat 1 tablespoon of the oil in a large frying pan over medium high heat season steaks with salt and pepper and cook for 3 mins each side for medium rare or until cooked to your liking transfer to a plate and cover with foil set aside to rest for 5 mins
• meanwhile place basil parsley mint capers garlic tomato vinegar and remaining oil in a bowl and stir to combine
• divide polenta and steaks among serving plates top with the salsa verde to serve

Nutritions of Scotch Fillet Steaks With Parmesan Polenta And Tomato Salsa Verde

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