Chargrilled scotch fillet with roasted Portobello mushroom and rocket pesto

Inspiration:

This is a great recipe if you’re entertaining friends. Super quick and really tasty and one of my favourites to cook on the barbeque when I’m entertaining guests!

I use local rocket and herbs from Little Hill Farm in the Hunter, Scotch fillet from my local butcher and Olio Mio olive oil from Pokolbin, which has a nice peppery flavour that I love.

Chefs Tips: Whip up a salad or two to go with this recipe; I love a good mixed leaf salad with lemon vinaigrette and a potato bacon side.

Serves 4

Ingredients:
4 x       250g Scotch fillet steaks
3          Garlic clove    
25g      Pine nuts, light toasted
200g    Wild rocket    
60g      Parmesan (finely grated)
2          Lemons
250ml Olive oil and extra for cooking
4         Portobello mushrooms (extra large)
2         Rosemary sprigs
50g    Butter diced
-           Salt and pepper to taste

Method:
    
You can cook this recipe on the barbeque or in the kitchen.

1. For the pesto put the garlic and salt into a small food processor and pulse.
2. Add the pine nuts and pulse until roughly chopped (be careful not to over-process). 
3. Add the rocket and pulse carefully until it is well mixed, but still very textured.
4. Add Parmesan and lemon juice, then pulse to incorporate. Pour in the olive oil and mix well until you have a juicy paste, seasoning to taste as you go.
5. Spread the steaks on a tray, drizzle with olive oil and season both sides with salt and pepper
6. On a hot chargrill or in a hot pan cook each side for 2-3 minutes, then leave to rest for 3 minutes
7. Heat a large pan with a good splash of olive oil
8. Drizzle mushrooms with olive oil salt and pepper place carefully in hot pan stem side down and fry for 2 minutes, add diced butter and rosemary sprigs to the pan, then turn heat down to low, flip the mushrooms and leave to rest.
9. Flash the steaks on the chargrill for 1 minute to reheat, then carve or serve whole with pesto and mushrooms on the side.