Scotch Fillet, Wedges & Blackberry Jus

restaurant quality you can make at home!

Course Dinner, Main Course

Cuisine Australian, Worldwide

Keyword blackberry sauce, grilled rib eye, scotch fillet, spicy potato wedges

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 697kcal

Author AnotherFoodBlogger

Remove your steak from the fridge, season generously and allow to come to temperature

Clean the potatoes and cut into wedges (eighths or sixths depending upon potato size)
Mix the rub ingredients together, coat the potatoes in oil and rub seasoning
Roast the potatoes on a lined baking tray @ 200c for 40 minutes turning once

Dice the onion, smash the garlic & fry on low to medium heat in saucepan with 25g butter approx. 3 minutes
Add wine, thyme, berries and black pepper and on medium heat reduce by half
Add beef stock, reduce the heat slightly and cook for a further 10-15 minutes
Strain and whisk in a knob of butter before serving – this will give the sauce a beautiful glossy sheen

Drizzle in a little olive oil and cook on the BBQ @ 300c for 2 minutes per side or until internal temperature is 52-54c
Remove and rest on a wire rack for minimum 5 minutes before serving *see tips*

when sprinkling the rub on the wedges don’t just chuck it all in, sprinkle it on top and mix together and sprinkle more on top. This way they coat the potatoes evenly
cut the potatoes to similar sized pieces for even cooking • Resting the steak is just as important as the cooking of it – this allows the juices to redistribute and ends up with a juicer steak that won’t leak all over the plate
rest your meat on a wire rack to allow air to circulate. If you rest it on a plate the heat on the plate will continue to cook the steak
the sauce can be made in advance and heated to order. Add the butter at the end when reheating it