IN MARKET RECIPE Fall in love with beef As the autumn days grow cooler, ‘Australian Beef. The Greatest’ aims to inspire you to think of using your favourite cuts in new and creative ways, like turning a scotch fillet into the centrepiece of a warm salad. Look for more taste sensations at australianbeef.com.au or keep your eye out for MLA’s new winter beef recipes on the counter at butcher shops. Warm beef scotch fillet salad with dill sauce Serves: 4 • Preparation: 15 minutes • Cooking: 30 minutes 4 x 150g scotch fillet 1. Brush steak with oil, then sprinkle with salt and steak, trimmed pepper. Preheat a chargrill pan or barbecue. 1 tablespoon olive oil 2. Make a basting sauce from half the dill leaves, finely 2 zucchini, thinly sliced chopped, the juice of the lemon, one tablespoon of lengthways capers and two tablespoons of oil. Fry the remaining 1 bunch asparagus capers in oil until crispy and drain on paper towel. 1 red capsicum, cut into Steam potatoes until tender, about 20 minutes. eight wedges, seeds 3. Spoon a little sauce over the steaks and cook steaks removed for three minutes on each side for medium rare. Rest 400g potatoes cut in for 10 minutes before slicing thinly. Toss zucchini, 3–4cm chunks with asparagus, capsicum and steamed potato with a little the skin on of the sauce and chargrill until grill marks appear. Dill sauce 4. Slice asparagus into 3–4cm lengths and capsicum ½ bunch dill, plus extra into bite‑size pieces. Assemble salad with sliced steak to serve and drizzle remaining sauce to serve. Top with fried 1 lemon capers and extra fronds of dill. ¼ cup baby capers, rinsed and drained 2 tablespoons extra virgin olive oil TIPS 1.Try with beef rump or porterhouse steaks. 2. Swap dill for any fresh herb you like such as parsley, oregano or basil. 3. You can use leftover roast vegetables such as roast potato or roast carrots or parsnips, toss in the sauce and chargrill. 47