Scotch Fillet with Spring Salad

• 4 x Scotch fillet
• 40ml Olive oil
• Salt and pepper

• 1 shallot, finely diced
• 1 T baby capers
• Small handful parsley, chopped
• 1 T red wine vinegar
• 20ml olive oil
• Zest of 1 lemon
• 1 tsp sea salt
• 100g rocket leaves
• 200g asparagus, halved lengthwise
• 200g sugar snap peas, halved lengthwise
• 100g courgette, sliced into thin rounds
• Freshly cracked pepper, to taste

In a large bowl, place the diced shallot, salt, lemon zest and red wine vinegar. Whisk together and leave for 10 minutes. Add in the olive oil and whisk to combine.

Heat a large pot of salted water until it is rapidly boiling.

Blanch the asparagus and sugar snap peas for 1 minute, and place into ice water immediately. Drain thoroughly, then add the crisp vegetables to the large bowl with the dressing.

Finally, add in the rocket leaves and sliced courgette, toss gently to make sure everything is lightly coated in the dressing. Finish with some freshly cracked pepper and serve immediately.

To prepare the steaks, coat in olive oil and season generously with salt and pepper. Heat a heavy based pan on a medium to high heat, and press the steaks firmly into the pan. Cook for 4-5 minutes on each side, then allow to rest for a further 5 minutes. Once rested, slice thinly.

Cook on a barbecue grill, turning regularly, until cooked to your liking. Set beef aside for 20 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.

• ¼ bunch of rosemary
• Sea salt and ground black pepper
• 10ml olive oil
• 2 cloves garlic, crushed
• 1 rib of beef (approximately 1kg)

• 500g large beetroot
• 100g brown sugar
• 1 tsp yellow mustard seeds
• 100ml red wine vinegar
• ½ tsp sea salt
• ¼ tsp ground black pepper

Prepare the beetroot relish first. Peel and coarsely grate the beetroot. Put into a saucepan with the sugar, mustard seeds, red wine vinegar, salt and pepper and bring to boil. Reduce the heat and simmer gently for 1 hour or until the liquid is reduced to a jammy consistency.

To prepare the spare ribs, chop the rosemary and mix with the salt, pepper, olive oil and crushed garlic. Place the spare ribs in a baking dish, spoon the marinade over and toss until the beef is evenly coated. Cover the dish in cling film and refrigerate for 2 hours.

Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.