Ingredients
Scotch fillet
Grain-fed scotch fillet (rib-eye), 280 g1
Olive oil15 ml
Butter20 g
Garlic clove, bruised1
Rosemary sprig1
Sea salt and cracked black pepperto taste
Shiraz demi-glaze
Veal demi-glace80 ml
Shiraz60 ml
Shallot20 g
Butter15 g
Thyme1 sprig
Sautéed onion
Brown onion, halved and thinly sliced1 large
Butter25 g
Olive oil10 ml
Balsamic vinegar10 ml
Brown sugar5 g
Salt and pepperto taste
Method
- 11. Prepare caramelised onion: sweat onion in butter and olive oil over low heat for 20–25 min until deeply golden; deglaze with balsamic and add sugar; season; keep warm.
- 22. Prepare shiraz demi-glaze: sweat shallot and thyme; deglaze with shiraz; reduce by half; add demi-glace; reduce to coating consistency; strain; finish with butter.
- 33. Bring scotch fillet to room temperature; pat dry; season generously on all surfaces.
- 44. Heat a heavy cast iron pan until smoking; add olive oil; sear steak 3 min per side for medium-rare.
- 55. Add butter, garlic and rosemary; baste continually for 1 min; transfer to 200 °C oven if thicker than 3 cm to reach target temp.
- 66. Rest steak on a warm plate for 3–4 min; do not cover.
- 77. Place steak on warm plate; spoon caramelised onion on top; pour shiraz demi-glaze around; serve with chosen sides.
Quality Check
- Internal temperature verified by probe to guest's specified doneness.
- Sear crust is deep mahogany on both faces — not grey or steamed.
- Caramelised onion is deep golden, sweet and jammy.
- Demi-glaze is glossy and rich — spooned around, not over, the steak.
Mains Standards
Protein cooked to order — confirm preference with server
All plates on warm plates — never cold
Garnish placed at pass — never in the oven
Equipment
Cast iron pan, deck oven (200 °C), probe thermometer, saucepan, fine sieve, basting spoon, warm serving plate
Allergens & Dietary
dairyNFGF