In the kitchen with Sprout
Enjoy a delicious recipe to serve to friends and family this Spring thanks to Callum Hann from Sprout.
Scotch fillet with green olive salsa verde and warm asparagus salad
Ingredients: (Serves 4)
2 Tablespoons olive oil
2 x 300g Scotch fillet steaks
2 Bunches asparagus, trimmed
1 Bunch broccolini, halved
2 Cups snow peas
80g Goats cheese, crumbled
3 Radishes, finely sliced
1/3 Cup roasted almonds, roughly chopped Sourdough, sliced, to serve
Green olive salsa verde:
1 Bunch Flat leaf parsley, roughly chopped 1 Bunch basil, roughly chopped
1⁄4 Cup olive oil
Juice of a lemon
1⁄2 Cup green olives, pitted and roughly chopped
- To make the green olive salsa verde, combine all ingredients in a small bowl and set aside.
- Heat olive oil in a large heavy based frying pan over high heat. Add the steaks and cook for 2-3 minutes each side or until cooked to your liking. Remove from heat and allow to rest before slicing.
- In the same pan the steaks were cooked in, add the asparagus, broccolini and snow peas. Cook, stirring regularly, until vegetables are bright green and lightly charred. Remove from heat and transfer to a serving plate.
- Add goats cheese, sliced radish and almonds to the vegetables. Spoon green olive salsa verde over steaks and serve with sourdough.