Serves 4
Zaatar Lamb Chop Salad
Beef and Mushroom Pie
Sticky Lamb Ribs
Scotch fillet with bone marrow butter potato mash
Serves 2
Ingredients
- 1 tablespoon olive oil
- 2 x Our farm Angus Beef scotch fillet steak
- 120g meat emporium bone marrow butter
- 1kg potatoes, peeled, roughly chopped
- 1 cup (250ml) milk, warmed
- ½ cup parsley leaves, chopped
- 3 sprigs spring onion, white part sliced
Method
Step 1
To make the potato mash, cover potatoes in a saucepan with salted cold water, bring to the boil, then simmer for 15-20 minutes until tender. Drain in a colander. Add half the butter and warm milk to the pot and mash until smooth. Fold through the parsley and spring onion and season with salt flakes.
Step 2
Drizzle steak with oil and season with salt flakes and cracked pepper.
Step 3
Heat a chargrill pan to high and cook steak for 4 minutes on each side or until charred and cooked to your liking. Remove from the pan and wrap in foil to rest for 10 minutes.
Step 4
To serve, dollop mash potato onto a serving dish, top with steak and remaining bone marrow butter. Enjoy.
Eye fillet wrapped in prosciutto with chimichurri
Serves 4-6
Ingredients
- 1kg piece of Beef Eye Fillet,
- ½ cup Meat emporium chimichurri
- 1 tablespoon olive oil
- 10 slices prosciutto
Method
Step 1
Pour half the chimichurri sauce over the beef and massage all over, place into the fridge to marinate for 2 hours.
Preheat the oven to 200°C.
Step 2
Heat oil in a large frypan over medium heat and cook beef on all sides until browned.
Step 3
Using a large piece of cling wrap, place prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle.
Step 4
Place the beef onto the prosciutto slices, roll up to enclose the beef and place back into the fridge for 1 hour to hold its shape.
Step 5
Remove beef from the fridge and discard cling wrap, place the beef, seam-side down, into a lined roasting pan. roast for 30 minutes for medium rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest.
To serve, slice the beef and drizzle with remaining chimichurri and enjoy.