Jean-Paul Knight's Scotch Fillet with new potatoes, blue cheese & olives

This is a rich dish – not something you’d have every day. New potatoes are a nice twist on the traditional steak and chips. Their fresh, delicate earthy flavor balances the richness of the meat, blue cheese, olives and onion. Broad beans - almost raw – and fresh parsley tie it all together nicely.


TIP: The broad beans featured in this recipe are the fresh spring beans you get from plants sown in autumn and winter. Pick the pods when they get towards a hand’s length and are well-rounded.  The beans inside are at their best – about the size of a thumb nail, - these can be podded and steamed, sauted or eaten raw with their skins on

Serves 4

4 Scotch fillet steaks  
4 to 6 new potatoes per person (small ones)
20 pitted black olives
1 cup podded broad beans
1 glass dry white wine
onion jam or caramelized onions
A sprig of thyme – about 1 teaspoon
Fresh sage – about 2 tablespoons
Fresh flat leaf parsley - handful
sea salt
black pepper
Olive oil
Knob of butter

A handful of cubed blue cheese, 1 cm cubes


To do beforehand:

Place scrubbed new potatoes into a large pot of salted boiling water. Boil potatoes until they are cooked but still firm. Drain and put to one side.

Brush steak with olive oil and season on both sides with a sprinkling of salt and pepper.

Place a heavy-bottomed frying pan on a medium high heat.

When pan is hot add oiled steak along with any excess oil. Cook on one side for a few minutes until it is nicely browned. Turn and cook for a further minute on the other side.

Remove pan from heat and let steak rest in pan for two minutes before removing from pan and resting on a plate.

Scrape base of pan on top of the resting steak (as long as it is not burned and smelly).


Pour a tablespoon of olive oil into the pan and place over a medium heat.
When it is hot add knob of butter and throw in halved new potatoes
Turn them around in pan for a couple of minutes then add the chopped thyme and sage
Turn herbs through potatoes and then add chopped olives and white wine
Reduce until most of the liquid has been taken up by the potatoes
Whilst sauce is reducing, slice steak on an angle into thin strips (about ½ cm)
Throw steak strips, broad beans onion jam and cubed blue cheese into pan and mix together gently.

Serve with loads of chopped fresh flat leaf parsley
Season with pepper and salt (watch the salt though because the olives will have already done most of the work)

Variation: for vegetarians just leave out the steak and use fried marinated tofu instead