Curtis Stone's pan-seared scotch fillet with creamed leeks

Served with creamy leeks, this pan-seared scotch fillet is full of flavour. It’s perfect for casual entertaining or a tasty family dinner.

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Curtis’ Pan-seared Scotch Fillet with Creamed Leeks recipe | Coles

Serves 4 Prep 20 mins (+ resting time) Cooking 35 mins

2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
¼ cup (60ml) extra virgin olive oil, divided
2 tbs finely chopped shallots
¾ cup (185ml) salt-reduced beef stock
¼ cup (60ml) thickened cream
1½ tbs horseradish cream
1 tsp Coles Dijon Mustard
1 tsp coarsely chopped thyme

Creamed leeks
½ cup (125ml) sherry vinegar
½ cup (125ml) white wine vinegar
5 flat-leaf parsley sprigs, stems and leaves separated, leaves thinly sliced
2 medium shallots, finely chopped
60g butter, divided
3 leeks, thinly sliced crossways
200ml thickened cream

1. To make the creamed leeks, in a small saucepan over medium-high heat, place the combined vinegar, parsley stems and shallots. Cook for 10 mins or until the liquid reduces to about 2 tsp. Discard the parsley stems.
2. In a large saucepan over medium heat, melt 40g butter. Add the leeks and season with salt. Cook, stirring, for 8 mins or until tender and liquid has evaporated. Stir in the vinegar mixture and cream. Bring to a gentle simmer over medium-low heat. Cook, stirring, for 5-6 mins or until the cream thickens and coats the leeks. Turn off heat. Stir in the remaining butter and season. Stir in the parsley leaves.
3. Meanwhile, place a wire rack over a rimmed baking tray. Coat steaks with 1 tbs oil and season generously. Heat a large heavy-based frying pan over medium-high heat. Add steaks and cook for 2-3 mins each side or until meat feels only slightly springy when touched with a fingertip for medium-rare doneness. Transfer the steaks to the wire rack and rest for 5 mins.
4. While the steaks are resting, place the frying pan with pan juices over low heat and add the remaining oil. Add the shallots and cook, stirring frequently, for 2 mins or until shallots are tender. Stir in the stock and cream. Simmer for 5 mins or until reduced by about one-quarter. Remove from heat. Stir in the horseradish cream, mustard and thyme. Season with salt and pepper.
5. Slice the steaks and serve with the creamed leeks and sauce.

Serve with thyme sprigs and flat-leaf parsley leaves

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