Serves: 4 as a main
For the Parkerhouse rolls (or you can purchase from a bakery or the supermarket)
Start the parkerhouse rolls a few hours before you serve this dish.
500g flour
25g sugar
10g salt
6g fresh yeast
½ egg
125ml milk
175 ml water
50g unsalted butter
Step 1 In a Kitchen Aid combine all ingredients, except the butter and egg and knead the dough using the dough attachment for 10 minutes or until well combined.
Step 2 Add the butter to the dough and knead till well incorporated. Take the dough out into a bowl and let it prove for one hour or until it doubles in size.
Step 3 Knock back the dough and portion into 25 g balls. Place the balls into a 3 inch round cake tin. Prove the bread again for 1 hour or until it doubles again in size.
Step 4 Egg wash the top and bake it at 180 degrees on Circo Therm, add Level 1 Vario Steam. Bake 15-17 min.
For the scotch fillet
2 x 300g scotch fillet
Salt and pepper
Olive oil
Step 1 - Preheat oven to 200 degrees Circo Therm, season the steak with salt and pepper.
Step 2 - In a frying pan on high heat seal the steak on all sides. Remove the steak from the pan and set on a wire rack.
Step 3 - Put the steak on the rack in the oven to cook for 3-4 minutes for medium doneness. Allow to rest.
For the carrots in duck fat
500g mixed baby carrots, peeled and washed.
2 tablespoons duck fat
Salt and pepper to season
In a saucepan add the duck fat and sauté the carrots on medium to high heat and cook the carrots until al dente, season with salt and pepper.
For the cos salad
1 baby cos leaves separated.
Olive oil
1 tablespoon chardonnay or balsamic vinegar
100g parmesan shaved
Step 1 - Place the cos lettuce in a mixing bowl, season with salt and vinegar.
Step 2 - Place in a serving bowl and shave parmesan on it
To Serve
Step 1 - Warm the bread rolls in the oven of needed on Circo Therm at 180 degrees.
Step 2 - Slice the steak into 1 cm slices. Place the steak in the middle of a plate.
Step 3 - Serve the carrots on the side with the cos lettuce salad and the warm parker house rolls.