Ingredients (serves 4 people)

• Scotch Fillet – 200g-250g x 4
• Australian Peppercorn Shiraz Mustard by Random Harvest – 4 tablespoons
• Asian Broccoli – 2 bunches
• Snowflake Salt Oak Smoked by Random Harvest – Pinch on each steak
• Cream – 200ml
• Oil – teaspoon
• Butter – Knob

Method

• Rub fillet steak with Snowflake Salt Oak Smoked on both sides.
• Fry fillet in a moderately hot fry pan using the oil. Cook and brown one side for a few minutes then turn to brown the next side.
• Blanch Asian Broccoli in rapid boiling salted water for 2min, drain into a colander.
• Swirl knob of butter in the fly pan with the fillet steak and toss in the Australian Peppercorn Shiraz Mustard to sizzle with the steak, and then remove steak.
• Place steak aside to rest for 4min.
• Reduce sauce on the heat to thicken,
• Plate up, pour sauce over steak and cooked broccoli.
• Serve with Red wine and great company.