Scotch Fillet - Jacob's Creek
Inspired by the richness and intensity of our Double Barrel Shiraz Cabernet, Australian chef Tom Walton developed the recipe for this delicious Scotch Fillet.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jacobscreek.com.
Ingredients
- 12 spears asparagus, base trimmed 3cm
- 12 slices prosciutto
- 4 x 220g scotch fillet steaks
- 1/4 cup black peppercorns, coarsely cracked
- 4 tbsp olive oil
- 2 garlic cloves, finely chopped
- 3 sprigs thyme
- 400ml beef stock
- 1/3 cup double cream
- 1/4 cup flat-leaf parsley, finely chopped
- Flake salt to season
- Roast potatoes to serve (optional)
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