Scotch Fillet with Blue Butter

Scotch Fillet with Blue Butter





2 scotch fillet steaks, 2.5cm thick and weighing about 320-350g each

½ Tbsp fresh thyme, roughly chopped


Blue Butter

  • 50g blue vein cheese
  • 25g butter
  • 1 Tbsp fresh thyme, chopped
  • A dash of Worcestershire sauce


Baked Potatoes

  • 50g butter
  • 1 onion, finely sliced
  • 1kg Agria potatoes, peeled
  • 2 garlic cloves, very thinly sliced
  • 1 Tbsp fresh thyme
  • 2 cups beef (or chicken) stock, hot



To make blue butter, mash the blue cheese and butter together with a fork. Add a dash of Worcestershire sauce and the chopped thyme.

Place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.


To bake potatoes, preheat the oven to 200°C.

Use a little of the measured butter to grease a medium-sized ovenproof dish.

Heat a dash of oil in a small frying pan and add the onion. Cook over a low heat until the onion is soft.

Thinly slice the potatoes. Arrange potato slices in overlapping rows in the dish, adding the onion, garlic and thyme as well as seasoning as you layer.

Add the remaining butter to the hot stock and pour this carefully into the dish. 

Cover the top of the potatoes with a piece of baking paper.

Place in the oven and bake for 1 hour (remove the baking paper towards the end of cooking to allow the potatoes to brown on top), until the potatoes are tender and golden and crisp on the top.


To sear steak, season the steaks.

Heat a large frying pan until hot and cook the steaks for 3 minutes on each side.

Remove from the frying pan to a warmed plate and sprinkle over the thyme. Place 2 slices of the blue butter on each steak.

Cover loosely with foil and leave to rest for 5 minutes.


To serve, cut steaks in half and place on 4 warmed plates along with all the melted and not-so melted blue butter.

Serve with the baked potatoes and steamed greens or a mixed salad.












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