Scotch Fillet Steak with Black Garlic Butter and Silverbeet

Looking to add some extra flavour to steak night? We love these scotch fillet steaks, paired with slow cooked silverbeet from the garden and our very own black garlic butter.

Ingredients:

• 200g unsalted butter, softened

• 5 Knagwood black garlic cloves

• 2 large bunches silverbeet

• 3 garlic cloves, sliced

• 2 tablespoons extra virgin olive oil

• 4 x 180g steaks

Method:

1. Black Garlic Butter:

• In a small food processor, combine the softened butter and Knagwood black garlic cloves.

• Process until smooth and well combined.

2. Braised Silverbeet:

• Remove the stalks from the silverbeet and thinly slice them. Roughly chop the leaves.

• Blanch the stalks in boiling salted water for 2 minutes until just tender. Remove with a slotted spoon and refresh in iced water.

• Drain and blanch the leaves for 1 minute until tender. Refresh in iced water, drain, and finely chop.

3. Silverbeet Preparation:

• In a large pan, melt 125g of the black garlic butter over medium heat.

• Add sliced garlic, silverbeet stalks, and leaves along with 1 tablespoon of olive oil. Stir to coat.

• Cover and reduce heat to low, then cook, stirring occasionally, for 1 hour or until very tender and dark.

• Season to taste.

4. Steak Cooking:

• Heat the remaining 1 tablespoon of olive oil in a non-stick frypan or on the BBQ over high heat.

• Season the steaks with salt and cook, turning halfway, for 10-12 minutes for medium-rare.

• Remove the steaks from the pan and spoon over a little black garlic butter from the silverbeet mixture.

• Rest the steaks, loosely covered with foil, for 8 minutes.

5. Serving:

• Divide the braised silverbeet and scotch fillet among plates.

• Serve with the remaining black garlic butter and garnish with herbs of your choice.

Enjoy!