Scotch fillet with saffron butter and silverbeet
- Steep the saffron threads in the hot water for 5 minutes and try and mash them up as much as you can. Add this to the room temperature butter and mix well. Use cling film to roll the butter into a log and refrigerate until ready to use.
- Heat a heavy-bottom pan over highest heat. Dry steak with paper towels and season generously. Coat steak in oil and add to the pan once it is smoking hot. Depending on its thickness, cook for 2 to 3 minutes on each side, flipping once. Once the steak is on the second side, add the butter and spoon the frothy butter over the steak for about 20 seconds. Remove and allow to rest for 2 to 3 minutes.
- Place wine and garlic in a fry pan and bring to a simmer over medium to high heat. Simmer for 5 minutes or until most of the alcohol is cooked out. Add the silverbeet, cover and steam for 5 minutes or until tender and cooked through. If the wine has reduced too much before the silverbeet is cooked just add a little hot water.
- Place the silverbeet on a plate topped with the steak and a dollop the saffron butter.
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