Pork Scotch Steak with Tarragon & White Wine Butter with Roasted Cheese Cauliflower
roasted cheese cauliflower
Preheat oven to 160ºC.
Place cauliflower cut side down on a baking tray, brush with oil and season, roast for 30 minutes on 160ºC.
Meanwhile mix mustard, honey and oil together.
After 30 minutes pour the mustard mix over the cauliflower, return to the oven for 5 minutes
Finally sprinkle cheese over the cauliflower and return to the oven for 5 more minutes.
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
1/2 head of Cauliflower
50g grain Mustard
100g grated Aged Cheddar