Tender scotch fillet in a red sauce
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Cooking the scotch fillet gently in this red sauce with vegetables produces a wholesome tender dish. There is nothing much to do once you get it cooking apart from cooking the rice. And for this reason we rank this recipe quick and easy.
Ingredients
- 1/4 cup unbleached white flour
- 4 scotch fillets – 200g / 7oz approx. each – thickness 2cm / 3/4in
- 3 tablespoon olive oil
- 1 onion – peeled, rinsed, diced
- 1 garlic clove – peeled, rinsed, crushed
- 1kg / 2.2lb bottled tomato puree
- 3 small potatoes – peeled, rinsed, diced
- 3 carrots – peeled, rinsed, diced
- 1/4 cup parsley – washed, sliced finely
- 2 cups jasmine rice – rinsed
Directions
- Prepare vegetables.
- Add flour to a bowl and dust scotch fillets on both sides.
- On low heat add olive oil in a large pan. Add onion and garlic cook for 1 minute.
- Add scotch fillets and brown for approximately 2 minutes each side.
- Add tomato puree mixing well to combine evenly over and around meat.
- Add potatoes and carrots and place on the side of the meat covered by tomato puree.
- Raise heat to high and bring to the boil, then lower heat and simmer covered for 35 minutes.
- Add parsley for a further 5 minutes.
- In the last 20 minutes of meat cooking. Prepare rice to packet instructions.
- Add a bed of rice to a serving plate and add 1 scotch fillet and a portion of vegetables. Drizzling sauce over the rice and meat. Serve.
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