BBQ Scotch Fillet with Brussel Sprouts, Smokey Bacon & Anchovy Sauce

Serves: 4

Ingredients

2 Scotch Fillets
500g Brussels Sprouts
4 rashers Smoky Bacon cut into 3cm long strips
1 Garlic Clove
Sea Salt
8 Anchovies
Cabernet Vinegar
Extra Virgin Olive Oil

Method

1. Season the scotch fillets, splash with olive oil and BBQ to medium rare. Rest.
2. Blanch the brussel sprouts and cut into four.
3. BBQ the sprouts together with the bacon until caramelised and just soft.
4. In a mortar and pestle, pound the garlic with a pinch of salt.
5. Add the anchovies and pound until smooth.
6. Add a splash of red wine vinegar and slowly drizzle in the oil to form an emulsion.
7. Serve the sprouts on a large serving platter.
8. Slice the beef and arrange over the top and finish with the anchovy sauce.

Tips

 Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, and oyster blade.

 Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Ensure the barbecue is hot before you cook. Make it hot enough to sizzle the steaks as they make contact with the plate or grill.

 Note: Not all images displayed on this page utilise Cape Grim Beef.