Ingredients
4 thick-cut scotch fillet steaks
Sea-salt flakes and freshly ground black pepper
1/4 cup extra virgin olive oil
4 large potatoes, peeled
175g unsalted butter
1/2 cup finely grated parmesan cheese
1/2 bunch thyme, finely chopped
1 head broccoli
4 cloves garlic, minced
1 tsp fennel seeds, toasted
11/2 Tbsp plain flour
1 cup red wine
1 cup beef stock
Method
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Season steaks generously with salt and pepper, then rub with 1 tablespoon of the olive oil. Set aside.
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Grate potatoes coarsely, then squeeze well to remove excess moisture. Melt 100g of the butter, mix into potato with parmesan and thyme, then season. Place 4 egg rings on a grill plate over medium heat and press in the potato mixture. Cook for 5 minutes on each side.
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Finely chop broccoli. Heat remaining olive oil in a medium frying pan over medium heat, then fry broccoli and garlic for 3 minutes. Grind fennel seeds lightly, then mix in. Season with salt and pepper.
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Cook remaining butter and flour in a small saucepan over medium heat for 1 minute. Add wine and boil briefly, stirring. Pour in stock and simmer until thickened.
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Cook steaks over a preheated barbecue grill for 5 minutes on each side, until cooked to medium. Rest, then carve and serve with potato cakes, broccoli and gravy.
