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Scotch fillet with bone marrow butter potato mash

Scotch fillet with bone marrow butter potato mash

Serves 2


  • 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


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.