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Scotch Fillet with Creamy Caper Gravy

A juicy scotch fillet steak tastes delicious with a tangy and rich creamy caper sauce, made with KNORR Rich Brown Gravy GF and KNORR Hollandaise Sauce GF as a base. Substitute capers for peppercorns, caramelised onions, or mushrooms for other delicious sauce options. Using crispy fried capers as a garnish adds extra texture and flavour.

Scotch Fillet with Creamy Caper Gravy – Recipe
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Creamy Caper Gravy

To Serve

  • Crispy capers, to serve

Preparation

  1. Creamy Caper Gravy

    • Heat oil in a pan over medium heat. Add eschalots and cook until golden. Remove from heat. 
    • In a large pan, bring 500 ml of water to the boil. Whisk in KNORR Rich Brown Gravy GF, continue whisking, and simmer for 2–3 minutes or until thickened. 
    • Add capers and KNORR Hollandaise Sauce GF and continue cooking, stirring until fully combined. Remove from the heat and keep warm.

  2. Steak

    • Bring the steak to room temperature. Coat both sides with a little oil and season with salt. 
    • Heat a grill or pan over high heat until smoking. Cook steaks, turning once, for 6–8 minutes or until done to your liking. Remove and rest.

  3. To Serve

    • Serve steak with warm creamy caper gravy and crispy capers, accompanied with sweet potato fries and green leaf salad.