Char-grilled Scotch fillet with pickled kohlrabi and Roquefort dressing

Australian Gourmet Traveller fast recipe for char-grilled Scotch fillet with pickled kohlrabi and Roquefort dressing.

Ingredients

4 Scotch fillet steaks (about 200gm each), at room temperature

½ iceberg lettuce, cut into wedges

Quick pickled kohlrabi

400 ml white wine vinegar

300 gm caster sugar

1 purple kohlrabi, cut into julienne

For drizzling: extra-virgin olive oil

Roquefort dressing

100 gm crème fraîche

45 gm Roquefort, coarsely crumbled

2 tbsp good-quality mayonnaise

Juice of ½ lemon

1 tsp Dijon mustard

Method

Main

1.For quick pickled kohlrabi, combine vinegar, sugar and 100ml water in a saucepan over medium heat, stir to dissolve sugar and bring to the boil. Remove from heat, cool slightly (5 minutes), then pour over kohlrabi and set aside to cool. Drain, drizzle with olive oil, season to taste and set aside.

2.Meanwhile, heat a char-grill pan over medium-high heat. Cook steaks, turning once, until cooked to your liking (3-5 minutes each side for medium-rare). Set aside to rest.

3.For Roquefort dressing, whisk ingredients in a bowl and season to taste. Drizzle over iceberg wedges and serve with steaks and pickled kohlrabi.

Styling by Alice Storey

Styling by Geraldine Muñoz