Pork Scotch Steak with Tarragon & White Wine Butter with Garlic Mash & Creamed Spinach
garlic mash & creamed spinach
Preheat oven to 180ºC.
Place garlic cloves in foil and bake for 15 minutes.
Meanwhile place potatoes in a medium pot cover with water and add a pinch of salt.
Gently simmer potatoes until they are tender, strain and leave to steam dry for a minute, the return to the pan and return the pan to a low heat, let the potatoes to steam off any access water.
Add 30g butter and mash.
Take garlic cloves and squeeze out the roasted garlic, stir through the mash, keep warm
Take a large pan and heat until hot, add the washed spinach with a little oil, fry until the spinach as broken down and wilted.
Add the cream nutmeg and the remainder of the butter and cook for 5 minutes or until the cream has reduced to a sauce consistency, squeeze lemon juice and season.
Serve and enjoy!
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
2 Large mashing Potatoes peeled and thick sliced
4 cloves of Garlic
1 bag of Spinach