2 red capsicums
2 green capsicums
2 tbsp olive oil
1 garlic clove, peeled and sliced
Freshly ground black pepper
2 tbsp extra virgin olive oil
2 x 350g scotch fillet steaks
Extra virgin olive oil
Sea salt flakes
¼ cup basil leaves, roughly torn
¼ cup roughly chopped parsley
3 tbsp olive oil
2 carrots, roughly chopped
2 sticks celery, roughly chopped
2 onions, roughly chopped
4 garlic cloves, roughly chopped
4 sprigs thyme, plus a few extra
4L good quality gelatinous beef stock
Recipe by: Adrian Richardson
Photography by: Kristoffer Paulsen
1. Peperonta: Pre-heat the oven to 220ºC.
2. Rub the capsicums all over with the olive oil and place them in a roasting tin with the garlic. Season generously and cover with aluminium foil. Roast for 15-20 minutes until skins are blistered.
3. Transfer the capsicums to a bowl and cover with plastic wrap. Reserve the roasting juices and garlic from the pan. When the capsicums are cool enough to handle, peel off the skin and slice away the seeds and pith. Cut them into strips, about 1cm wide, and transfer them to a mixing bowl. Add the reserved roasting juices and garlic to the bowl, together with the extra virgin olive oil.
4. Perfect steaks: Pre-heat grill or barbecue to medium-high. Rub steaks lightly all over with oil and season generously with salt and pepper. Cook steaks over medium-high heat for 2 minutes, turn and cook for a further 2 minutes. Turn again, at a 180-degree angle, and cook for another 2 minutes. Turn a final time and cook 2 minutes.
5. The steaks should be cooked medium-rare, and neatly cross-hatched with marks from the griddle. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
6. Transfer the steaks to a warm plate and cover them loosely with foil, leaving them to rest for 4 minutes. Meanwhile, scatter the fresh herbs on the peperonata and toss to gently combine. Taste and adjust the seasoning before you serve alongside the rested steaks.
Finish with jus
1. Heat olive oil in a large stockpot. Add chopped vegetables and thyme and stir well. Sauté for 5 minutes, or until the veggies colour a lovely golden brown.
2. Add stock and bring to the boil slowly, skimming away the foam or other impurities that rise to the surface. When the stock boils, lower the heat and simmer until the liquid reduces by half. This will take 1-2 hours. Taste it frequently to make sure it doesn’t reduce too far or become bitter.
3. Once reduced, the jus will take on a rich, shiny quality and will have the consistency of runny cream. At the end of the cooking time throw in a few more sprigs of thyme to freshen the flavour.
4. Freeze the stock in batches and use as an instant sauce or as a sauce base.