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Outback Alice Scotch Fillet with Bush Sauce

Tuck in to this yummy dish by celebrity chef Paul Mercurio.


  • Scotch Fillet

  • 2 scotch fillets cut thick

  • Tanami Fire bush spice

  • Murray River salt

  • For the Bush Sauce

  • 1tbls/ 50g butter

  • 3 shallots chopped

  • 1 – 2 tbls of reconstituted bush tomatoes chopped – known as Kutjera or Akudjura

  • 1 tsp of Kutjera powder – bush tomato powder – I also know this as Akudjura powder

  • ½ wattle seeds

  • ½ cup of red wine

  • ¼ cup of beef stock

  • 2 tsp cream


  • 1.

    Season each steak generously with the Tanami Fire spice and the salt. If you are generous in your seasoning now, you will not need to season again after it has cooked. Also some of the seasoning will remain in the fry pain adding to the sauce you will make after the steaks are cooked.

  • 2.

    In a hot griddle or fry pan with a little olive oil fry the steaks to your liking.

  • 3.

    Set aside and keep warm.

  • 4.

    6 baby beetroot bulbs trimmed and cleaned.

  • 5.

    Rub olive oil over them and then wrap them individually in foil and put them on the BBq hot plate – place a metal bowl over the top of them so they roast beneath it. Cook until soft

  • 6.

    1 bunch of red radish – washed. Grate the radish into a bowl squeeze about a ¼ - ½ of the juice of one lemon over them and season with a little salt and mix to combine.

  • For the Bush Sauce:

  • 1.

    In the pan you cooked the steaks in add the butter and melt on medium heat then add the shallots and cook for several minutes.

  • 2.

    Add the spices and stir then the red wine and the beef stock.

  • 3.

    Cook for several minutes reducing the sauce by half or until you are happy with its consistency.

  • 4.

    Taste for seasoning and adjust then add the cream stirring through the sauce and remove from the heat.

  • 5.

    You can buy the bush spices from the following website:

  • To serve:

  • 1.

    Place each steak on a plate then put some of the radish salad on the side in a stack and three roasted baby beetroots next to the steak.

  • 2.

    Spoon the sauce over the steak and the beetroot.

  • 3.

    Serve with a slice or two of the pumpkin damper and a cold beer.


Steak tip: I like my steak medium rare and I always turn my steaks 3 times (putting the steak in the pan and cooking the first side then turning it over three times means you have cooked each side four times) If I am cooking on a griddle pan or a BBq grill once I have turned my steak the next two times I also rotate it 90 degrees that way I get the criss cross pattern on the cooked steak – and I like that look. The reason I turn my steak 3 times is that is the way I like to do it – others swear by turning it only the once but I reckon in turning it 3 times it allows me better control to cook the steak evenly and to my preferred doneness.

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