Mangaroa's Beef Scotch Fillet with Roasted Vegetables

Feb 17

Written By Billy Lewis

Indulge in the rich flavours of Mangaroa's Beef Scotch Fillet with Roasted Vegetables. Our premium scotch fillet, paired with a medley of roasted organic vegetables, creates a meal that's both satisfying and nourishing. We recommend using organic ingredients for the best flavour and health benefits, but non-organic will work as well.
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Serving Time: 5 minutes
- Serves: 4
- 4 Mangaroa beef scotch fillet steaks
- 2 tbsp organic olive oil
- 2 cloves organic garlic, minced
- 1 tbsp fresh organic rosemary, chopped
- 1 tbsp fresh organic thyme, chopped
- Salt and pepper, to taste
- 4 organic potatoes, quartered
- 2 organic carrots, sliced
- 1 organic red onion, cut into wedges
- 1 organic zucchini, sliced
- 1 organic red capsicum, sliced
- 2 tbsp organic balsamic vinegar
- Preheat your oven to 200°C (390°F).
- In a large bowl, toss the potatoes, carrots, red onion, zucchini, and red capsicum with 1 tbsp olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and golden brown.
- Meanwhile, prepare the beef scotch fillet. Rub the steaks with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until cooked to your desired doneness. Remove from the skillet and let the steaks rest for 5 minutes.
- Just before serving, drizzle the roasted vegetables with balsamic vinegar and toss to coat.
- Serve the scotch fillet steaks with the roasted vegetables on the side.
- Add a side of garlic butter mushrooms for extra richness.
- Garnish the dish with fresh parsley for a burst of colour and flavour.
- Serve with a dollop of horseradish cream for a tangy contrast.