Menu

Tender scotch fillet in a red sauce

Prep 10 min – Cook 50 min / Serves 4 / Photographer - Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

Directions

  1. Prepare vegetables.
  2. Add flour to a bowl and dust scotch fillets on both sides.
  3. On low heat add olive oil in a large pan.  Add onion and garlic cook for 1 minute.
  4. Add scotch fillets and brown for approximately 2 minutes each side.
  5. Add tomato puree mixing well to combine evenly over and around meat. 
  6. Add potatoes and carrots and place on the side of the meat covered by tomato puree.
  7. Raise heat to high and bring to the boil, then lower heat and simmer covered for 35 minutes.
  8. Add parsley for a further 5 minutes.
  9. In the last 20 minutes of meat cooking. Prepare rice to packet instructions.
  10. 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.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Moroccan style soup

Simple spices and chilli give warmth on a much needed winter’s day. Simple to make, even simpler if you use packaged stock for a convenient dinner you prepare and set to cook…

Tasty cashew cheese

This a very versatile and tasty cashew cheese. It is best used as a creamy cheese and adds a beautiful flavour to a variety of meals. The uses are endless. Great added in risotto, pasta, toasties, even as a dip.

Steamed balsamic green beans

The humble green bean is lightly flavoured with this simple dressing. Steaming for 7 minutes or so allows for the bean to still maintain its crispiness. A simple way to put a bit of green on your plate…

Linguine with roasted capsicum, green olives & chilli

Pasta has always been a favourite for the cook and the family. Especially welcome on the days that you want to whip something up quickly …

Honey roasted vegetables

Adding a bit of honey gives that nice sweet taste to the vegetables. This simple variation to the humble roast vegetable is obtained without much effort …