Serves: 4
600g chat potatoes 1 tablespoon olive oil 170g rindless shortcut bacon rashers, thinly sliced 1 garlic clove, thinly sliced olive oil cooking spray 4 scotch fillet steaks ¼ cup light sour cream 2 teaspoons wholegrain mustard 1 tablespoon finely chopped fresh chives 1 tablespoon lemon juice
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result
The quality and consistency allows me to maintain a high level of standards, whether it is beautifully marbled Brisket slow cooked in a massaman curry, Char grilled short rib, stir-fried rump or amazing wood grilled steaks.