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
Season steaks generously with salt and pepper, then rub with 1 tablespoon of the olive oil. Set aside.
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.
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.
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.
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.