Scotch Fillet Steaks With Parmesan Polenta And Tomato Salsa Verde

try this brief and smooth scotch fillet steak recipe served with creamy parmesan polenta and fresh tomato salsa verde

The ingredient of Scotch Fillet Steaks With Parmesan Polenta And Tomato Salsa Verde

  • three cups 750ml bird inventory
  • 1 half cups 250g polenta
  • 3 4 cup 60g grated parmesan
  • 1 three cup 80ml greater virgin olive oil
  • 4 200g every coles australian beef scotch fillet steaks
  • 1 cup chopped basil
  • 3 four cup chopped flat leaf parsley
  • 1 3 cup chopped mint
  • 1 tablespoon capers chopped
  • 1 small garlic clove crushed
  • 200g punnet perino grape tomatoes quartered
  • 1 tablespoon white wine vinegar

The Instruction of scotch fillet steaks with parmesan polenta and tomato salsa verde

  • ufeffbring the inventory and 3 cups 750ml water to a simmer in a huge saucepan over medium high warmness gradually add polenta and cook dinner stirring over medium low warmth for five mins or until just soft stir in the parmesan season with salt and pepper
  • heat 1 tablespoon of the oil in a massive frying pan over medium excessive warmness season steaks with salt and pepper and prepare dinner for 3 mins every side for medium uncommon or till cooked in your liking transfer to a plate and cowl with foil set apart to rest for five minutes
  • meanwhile area basil parsley mint capers garlic tomato vinegar and closing oil in a bowl and stir to mix
  • divide polenta and steaks amongst serving plates top with the salsa verde to serve

Nutritions of Scotch Fillet Steaks With Parmesan Polenta And Tomato Salsa Verde

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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