Ingredients
1½ kg piece rib eye/scotch fillet2 tbsp Dijon mustard
1 tbsp dried oregano
1 tsp finely grated lemon rind
1 tbsp lemon juice
1 clove garlic, crushed
carrots and sugar snap peas to serve
Champ potato
1 kg Pontiac potatoes, peeled, coarsely chopped
½ cup cream
40 g butter
4 green shallots, ends trimmed, finely chopped
2 tbsp coarsely chopped fresh continental parsley
Description
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