Grilled Scotch Fillet with Pickled Red Onions & Pistachio Pesto

Ingredients

4 MSA Graded Scotch Fillet

Sea Salt

Black Pepper

Olive Oil

1 Bunch Watercress

Pistachio Pesto

Pickled Red Onions

Pistachio Pesto

30gm Parmesan, grated

½ Cup Pistachios

2 Cloves Garlic

Sea Salt

Black Pepper

1 ½ Cups Olive Oil Flat Leaf Parsley, roughly chopped

½ Cup Olive Oil

Pickled Red Onions

1 Cup Apple Cider Vinegar

2 tbls Sugar

2½ tsp Sea Salt

2 Red Onions

Method

Season the Scotch fillets with sea salt & black pepper, drizzle with olive oil.

Heat a heavy based grill pan over a high heat or a barbecue, cook the Scotch fillets for 3 minutes on each side (for medium rare) Rove from the pan and allow to rest for 5 minutes before serving.

Serve with the pickled red onions, pistachio pesto and watercress leaves.

Pistachio Pesto

In the bowl of a food processor, process the parmesan, pistachios, garlic & flat leaf parsley until everything is finely chopped. With the motor running drizzle in the olive oil until well combined. Season with sea salt & black pepper. Store in the fridge in a sterilised jar.

Pickled Red Onions

Place the apple cider vinegar, sugar and sea salt into a bowl, whisk all ingredients together until the sugar and salt have dissolved.

Slice the red onions and place in a sterilised jar, pour over the vinegar mixture and allow to sit at room temperature for one hour. Place in the fridge until required.

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