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Your email address will not be published.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 *

Crispy bread rolls with meat balls & melted cheese

We often have leftovers from the night before when we cook meat balls. One of our favourite ways to use the leftovers is to warm them up in a fresh bread roll with tasty cheese melted over the top…

Cheesy loaf dip

A very rich dish that we make on special occasions as a pre-dinner nibble. It is also great for a casual get together where finger food is served. Be warned though, this dish is filled with all sorts of goodies…

Gourmet salad with marinated vegetables

With this salad you don’t even need a dressing as the marinade from the jars make a good one. Make sure to use good quality sun-dried tomatoes, chargrilled capsicums and olives…

Veal shank stew

Commonly known as Osso Buco in Italy, this dish uses veal on the bone. This allows it to remain nice and tender while stewing with a rich sauce and combination of vegetables. Within 20 minutes you should…

Trim marinated porterhouse steak

You don’t need much time in the kitchen for this meal if matched with a salad. Pictured is an organic porterhouse which is our preference. Our cooking method is with an electric grill which cooks…