Pork Scotch Steak with Tarragon & White Wine Butter with Watercress & Peach Salad
WATERCRESS & PEACH SALAD
Quarter and de-stone peach, heat grill or frying pan.
Grill skin side down for around 2 minutes each side or until golden brown.
To make dressing; finely chop rosemary and add to olive oil, with the juice of one lemon and honey blend with a hand blender or food processor. Season with salt and pepper.
Once the peaches are grilled place in dressing and let cool to room temperature.
Finely slice red onion.
In a medium-mixing bowl, combine watercress, peaches, onion and dressing.
Mix well and serve.
PORK SCOTCH FILLET STEAKS WITH TARRAGON & WHITE WINE FINISHING BUTTER
Remove all packaging and set butter discs aside.
Place steaks into a greased medium heat fry-pan.
Cook steaks for 5 minutes on each side, turning only once.
Reduce heat and place the butter discs on top of the steaks to melt.
Use as a guide only, as cooking efficiencies of appliances may vary.
1 Pack of Bruemar Pork Scotch Fillet Steaks with Tarragon and White Wine Finishing Butter
1 small bag of Watercress
2 ripe Peaches
1 Red Onion
Small spring of Rosemary
50ml Olive Oil