Lance Pollock, Chop House, Edinburgh
To serve two
180g of fillet tail (fillet steak is OK)
Two tablespoons of hot rub (see below)
Watercress with caper vinaigrette (see below)
Small portion of chimichurri (see below)
1. Cut the fillet into strips weighing approximately 30g each.
2. Skewer each piece, cover in the hot rub and leave overnight in the fridge.
3. Cook the steak on the skewer on the BBQ or in a griddle pan to your preference. Due to the size of the meat it won’t take long to reach your desired temperature. Rare is 52 degrees celsius, medium rare (57), medium (63), medium well (66), well done (71). Cook until desired temperature is achieved, however we recommend medium rare.
4. Once cooked let the steak rest for two minutes. Resting the steak results in a juicier, tastier steak.
5. Plate up with the watercress dressed in the caper vinaigrette and a small dish of the chimichurri for dipping.
2.5g onion powder
2.5g garlic powder
2.5g celery salt
1.25g ground black pepper
1.25g chilli powder
1/2 teaspoon of Dijon mustard
1/4 teaspoon of maldon salts
1 teaspoon of fresh ground pepper
1 teaspoon of chopped tarragon
25ml white wine vinegar
25ml olive oil
1 tablespoon of drained capers
1. Combine the mustard, salt, pepper and vinegar in a small bowl.
2. Whisk in olive oil until well mixed.
3. Stir in capers and tarragon.
Blitz the following:
1/4 red chilli depending on preference
2 garlic cloves
25ml olive oil
15ml sherry vinegar