Maggie Beer

Scotch Fillet Steak with Herb Butter & Parsnip Wedges

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Step 1: Preheat a fan forced oven to 180C.

Step 2: To make the herb butter, mix the softened butter, herbs, anchovies, garlic, sea salt, and pepper in a small bowl until well combined. Place on a piece of cling wrap and roll into a sausage shape. Place in the fridge for at least 30 minutes to set.

Step 3: Peel and quarter the parsnips lengthways. Place on a baking tray with the finely chopped rosemary, Extra Virgin Olive Oil, sea salt and pepper and place in the oven.

Step 4: Roast for 20 to 25 minutes, turning once, until golden. Remove from the oven, drizzle with Verjuice and return to the oven for an additional 5 minutes. Heat the butter in a large fry pan over medium heat until nut brown. Add the parsnips and sauté for 2 to 3 minutes. Set aside and keep warm.

Step 5: To cook the steak, place a fry pan over a medium heat and add the Extra Virgin Olive Oil. Season the steak and cook to your preference. The thickness of the steak will determine the cooking time and temperature. Remove from the pan and leave to rest for 6 to 8 minutes.

Step 6: To make the herb butter sauce warm half a cup of Chicken Stock in the pan used to cook the steak. Add a slice of the herb butter and gently swirl the butter in the pan until it is starting to melt.

Step 7: Pour the herb butter sauce over the steak and serve with the rosemary parsnip wedges.


  1. 500g scotch fillet steak trussed
  2. 1 pinch sea salt
  3. 1 pinch pepper

Herb Butter Sauce

  1. 150g unsalted butter softened
  2. 5g 2 tbspn flat leaf parsley finely chopped
  3. 5g 2 tbspn tarragon finely chopped
  4. 6 to 8 anchovy fillets finely chopped
  5. 6g 1 clove garlic finely chopped
  6. 1 pinch sea salt
  7. 1 pinch pepper
  8. 120ml 1/2 cup Chicken Stock

Parsnip Wedges

  1. 500g parsnips peeled, cored and quartered lengthways
  2. 5g 1 tspn fresh rosemary finely chopped
  3. 1 pinch sea salt
  4. 1 pinch black pepper
  5. 20ml 1 tbspn Verjuice

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