Scotch Fillet with Blue Cheese & Herb Butter


Scotch Fillet with Blue Cheese & Herb Butter

Serves: 2 Time: 00:45 Skill:
Herb Butter, Honey Lemon Vegetables and Campfire Potatoes (recipe and images by Fire & Thyme)
Blue Cheese & Herb Butter
  • ¼ cup artisan butter, softened
  • ¼ cup blue cheese
  • ½ tsp crushed garlic
  • ¼ tsp paprika
  • 1 tbsp parsley, finely chopped
  • 1 tbsp chives, finely chopped
  • Zest of ½ lemon
  • Salt and pepper
Campfire Potatoes
  • 2 medium agria potatoes
  • 2 tbsp olive oil
  • 1 tsp crushed garlic
  • Salt and pepper
  • 1/3 cup parmesan cheese, grated
  • Smoking plank*
Honey Lemon Vegetables
  • 4-6 broccolini steams (or ½ broccoli cut in to florets)
  • 8-10 baby carrots (or two large carrots cut in to thick strips)
  • Juice of ½ a lemon
  • 1 tbsp olive oil
  • 2 tsp honey
  • Salt and pepper
Scotch Fillet
  • 2 x 300g Greenlea Scotch Fillet Steaks
  • Olive oil
  • 1 tbsp salt
  • 1 tbsp fresh, coarsely ground pepper

This dish is all about taking simple, tasty ingredients and elevating them to something outstanding with a few special flourishes.

Baby carrots and broccolini are bathed in a warm honey lemon dressing, bringing a summery sweetness to balance out the richness of the herby blue cheese butter topping tender juicy scotch fillet.

The real surprise in the dish is how the use of a smoking plank gives simple agria potatoes a deep smokiness that transports you straight back to the driftwood campfires of your summers past!

Blue Cheese Butter

Prepare the blue cheese and herb butter by combining the butter, blue cheese, garlic and paprika in a small bowl and mashing it together with a fork. Once well combined, add the herbs and lemon zest and season with salt and pepper, then mix gently.

Tip the mixture on to a square of baking paper and shape it in to a rough cylinder. Wrap the paper over the cylinder and use it to help roll the butter in to a smooth log, twisting the ends of the paper to ensure the butter is firmly packed in to the roll of paper. Place the butter in the fridge or freezer to firm up.


Prepare the potato, carrot and broccolini by cleaning them well and removing any rough ends or leaves. Slice the potatoes in to 3-4mm slices.

Place the vegetables in to a pot of water and par-boil them for 3-7 minutes until slightly tender taking care not to overcook them, then plunge them in to cold water to stop the cooking process. Set the carrots and broccolini aside.

Place a layer of potatoes on to your smoking plank, brush with the garlic and oil, scatter with some of the parmesan, and season well with salt and pepper. Repeat the layers until all the potato slices have been piled up, topping with a generous amount of parmesan at the end.

Set up a BBQ grill for two-zone cooking:

  • Charcoal – heat coals using a chimney, then pour them carefully on to one side of the charcoal grate only, then replace the cooking grate
  • Gas – preheat the grill using the burners on one side of the grill only

Place the plank directly over the coals for 3-5 minutes to get the wood burning, then move it over to the indirect side of the grill (the side without burners on/hot coals below) replace the lid, and cook for 30 minutes, until the potatoes are cooked through and crispy.

When the potato is done, remove the lid, then add the carrot and broccolini to the direct side of the BBQ and cook them for 3-5 minutes, rotating them regularly, until just tender with a nice char.

Transfer them to a small BBQ skillet, add the combined oil, honey and lemon juice, and cook over direct heat for a few minutes until the dressing has warmed and coated the vegetables nicely, then move them next to the potatoes on the indirect side of the grill.

Prepare the beef scotch fillet by patting the surface of the meat dry with paper towels, then drizzle them lightly in olive oil and rub it over the meat. Mix the kosher salt and pepper together, then rub the mixture evenly over the steaks.

Increase the BBQ heat to a high temperature and add the steaks to the grill over the direct heat side. Cook the steaks for 5-6 minutes, turning them every 30 seconds to help form a crust evenly across the meat.

The steak will be done at 57c but check the temperature after 3 minutes with an instant read thermometer, and if the meat has reached 55c remove it from the BBQ as the carry over heat will finish it off.

Take the butter log from the fridge or freezer and slice off two generous discs. Cut the steak in to thick slices and arrange on a plate, topped with a disc of butter. Add the the honey lemon vegetables and a generous portion of the smoked campfire potatoes.

* A smoking plank is a thin wooden board that is placed on the BBQ, with food on top. They come in a variety of wood types (i.e. Hickory or Apple) and can be sourced at most Hardware or BBQ stores.

100% Grass fed New Zealand Meat