Oxford Landing Estates

  • Serves 4
  • About 1 hour. (40 minutes active).

Ingredients

  • 4 250g grass fed scotch fillet steaks
  • 3 tbsp extra virgin olive oil
  • 800 g young waxy potatoes
  • 60 g unsalted butter
  • 3 sprigs fresh rosemary stripped
  • 1 bunch rocket
  • Sea salt & freshly cracked black pepper to season

BBQ Sauce

  • 1 cup (250ml) tomato sauce
  • 1/4 cup (60ml) apple puree
  • 1/4 cup (60ml) brown sugar
  • 1/4 cup (60ml) cider vinegar
  • 1/3 cup water
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 1 tsp smoked paprika

Method

Your own BBQ sauce

To make the BBQ sauce, place all the ingredients into a pot and place over a medium heat, bring to a simmer and stir well to combine the sauce together. Allow to cook for 10 minutes, remove from the heat and pour into a clean glass jar and allow to cool. Keep the leftover sauce in the fridge and it will keep for up to 4 weeks.

#### The perfect fillet steaks

Place the steaks onto a plate or tray, drizzle over the olive oil and sprinkle over a good pinch of sea salt, massage this into the steak and allow to sit to come to room temperature.

Place the potatoes into a large pot of cold water, season with a good pinch of sea salt. Place over a high heat and bring to the boil. Cook for 12 to 15 minutes or until just cooked through. Remove from the heat and strain, set aside and allow to cool slightly, then cut in halves or quarters.

Place a griddle pan or BBQ grill plate on a high heat, once this is hot, sear the steak on both sides for 4 to 5 minutes for medium (this timing will depend the thickness of your steaks or how you like to eat your steak – less time for rare and more time for well done).

Remove from the griddle and place in a warm spot on a plate to rest for 6 to 8 minutes.

Meanwhile, place a large non stick frying pan over a high heat. Add the butter, and once it starts to turn nut brown, add the potatoes and rosemary, season with a good pinch of sea salt. Continue to cook and toss the potatoes until they are golden brown and are starting to go crispy.

#### Serve it up

To serve, slice the steak across the grain and place onto the serving dishes along with the potatoes and rocket, drizzle with olive oil and season to taste, serve with your homemade BBQ sauce.

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

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