SCOTCH FILLET WITH RICOTTA ROCKET AND BALSAMIC SYRUP
(makes 6 serves)
Balsamic syrup, a treacle-like version of balsamic vinegar, can be found at some supermarkets and speciality food stores especially those which specialise in Italian products. Divine drizzled over savoury such as this recipe or over sweet, for example, vanilla bean ice cream, panna cotta or strawberries.
1.2kg (6 pieces) Scotch fillet (about 2cm thick)
15ml (1 tbsp) olive oil
flaky sea salt
freshly ground black pepper
60ml (4 tbsp) balsamic syrup
300g ricotta cheese (lightly combined with a fork)
6 handfuls rocket leaves
6 lemon wedges
- Place Scotch fillet between two pieces of plastic wrap and using the ridge side of a meat mallet pound meat evenly till it is about 1cm thick. Place steaks in a bowl, drizzle with oil, season to taste with salt and pepper and toss together.
- Heat heavy-based frypan or barbecue to hot.
- Place steaks into frypan or onto barbecue and cook for 1-2 minutes or till browned on each side.
- Place steaks on a warmed plate and leave to rest for 3-4 minutes covered with a clean tea towel.
- Place steaks onto warmed serving plates. Drizzle each steak with balsamic syrup. Top with a dollop of ricotta, a sprinkle of salt and pepper and rocket leaves. Serve accompanied with lemon wedges