Steak

Charred porcini scotch fillet with bitter greens and black garlic bagna cauda sauce

Name: Charred porcini scotch fillet with bitter greens and black garlic bagna cauda sauce recipe
Yield: 4
Ingredients: 1 large bunch of chicory, cut into 12cm lengths (see note); 800g piece scotch fillet; 100ml extra virgin olive oil; Finely grated zest and juice of 1 lemon; 2 tsp sherry vinegar; Shaved Parmigiano Reggiano, to serve; 250ml milk; 1 bay leaf; 4 cloves black garlic (available from specialty grocers and online); 2 small garlic cloves; 50g anchovy fillets; 100ml olive oil; 10g dried porcini; 30.00 ml dried herbs (we used oregano, parsley and sage); 1 tsp salt flakes

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P84 Charred porcini scotch fillet with bitter greens and black garlic bagna cauda

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by Matteo Tine

MATTEO TINE, CHEF

May 02, 2023

Make no mi-steak - this Italian sauce will take your scotch fillet to the next level.

1 large bunch of chicory, cut into 12cm lengths (see note)
800g piece scotch fillet
100ml extra virgin olive oil
Finely grated zest and juice of 1 lemon
2 tsp sherry vinegar
Shaved Parmigiano Reggiano, to serve

Black garlic bagna cauda

1 cup (250ml) milk
1 bay leaf
4 cloves black garlic (available from specialty grocers and online)
2 small garlic cloves
50g anchovy fillets
100ml olive oil

Porcini

10g dried porcini
1 1/2 tbs dried herbs (we used oregano, parsley and sage)
1 tsp salt flakes

Method

1.

For the bagna cauda, place the milk, bay leaf, both garlics and anchovy in a small saucepan over medium heat. Cook for 15 minutes or until reduced by half (mixture will curdle but comes together when processed). Discard bay leaf. Transfer mixture to a food processor and whiz until smooth. With motor running, slowly add oil (sauce will be thick and runny). Season with pepper.
2.

For the spice mix, whiz all ingredients in a food processor to a fine powder. Bring a large saucepan of salted water to the boil. Blanch chicory for 30 seconds, then drain and cool in a bowl of iced water. Drain well and pat dry.
3.

Heat a large heavy-based frypan over high heat until smoking hot, then reduce heat to medium-high. Dust meat with spice mix just before cooking. Brush pan with 1 tbs oil and cook fillet for 10-12 minutes each side for medium-rare or until cooked to your liking. Set aside and rest for 5-7 minutes, then slice (you can season meat with a little more spice mix, or just some salt and pepper, after it is cooked).
4.

Reheat same frypan over high heat until very hot. Brush with 1 1/2 tbs oil. Add half the chicory and cook, turning every couple of minutes, until charred and wilted. Place on a serving plate, and cover to keep warm. Repeat with remaining oil and chicory.
5.

Sprinkle with lemon zest and drizzle over juice, remaining 1 tbs oil and vinegar. Season. Serve fillet with chicory and bagna cauda, topped with shaved Parmigiano.