Scotch Fillet with Pepper Cream and Kipfler Chips

Serves: 4

A classic steakhouse favourite with a simple, flavour-packed pepper cream and crisp golden kipfler potatoes. Perfect for a weekend dinner or casual get-together.

Ingredients

• 4 x 250g scotch fillet steaks

• 600g kipfler potatoes, quartered lengthways

• ½ cup (125ml) olive oil, plus extra for brushing

• 2 Tbsp thyme leaves, chopped

• 150g sour cream

• 1 Tbsp peppercorns in brine, drained and chopped

• Sea salt flakes and freshly ground black pepper

Cooking Instructions

1. Place the potatoes in a large saucepan of cold, salted water. Bring to the boil, then cook for 6 minutes or until just tender. Drain well.

2. Preheat the oven to 100°C to keep the potatoes warm later.

3. Heat a large frypan over high heat. Brush the steaks with olive oil and season generously with salt and pepper. Cook for 2½ minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate, loosely cover with foil and set aside to rest.

4. Wipe the frypan clean with paper towel and return to medium-high heat. Add ¼ cup (60ml) olive oil and cook half the potatoes, turning for 3 minutes or until golden and crisp. Transfer to an oven tray and keep warm in the oven. Repeat with the remaining oil and potatoes. Toss cooked potatoes with chopped thyme and season with sea salt.

5. For the pepper cream, combine sour cream and chopped peppercorns in a bowl. Season to taste with sea salt, then stir through any steak resting juices and 2 tsp water to loosen to a drizzling consistency.

6. Serve the steaks with pepper cream and crispy kipfler chips.

Tips

• For extra flavour, rest the cooked steaks uncovered for a few minutes to let the juices settle.

• Swap kipfler potatoes for chat potatoes or thick-cut fries if preferred.

• Pair this dish with a bold cabernet sauvignon or shiraz.