Beef scotch filet, chorizo, seared scallops with a cherry tomato and red pepper relish
The beef is highlighted by the great Mediterranean flavours of the chorizo with the pan seared scallops. A great compliment to the dish is the cherry tomato and red pepper relish.

Serves 4

4 x 100 - 120gr beef sirloin or beef scotch filet portions (round cuts preferable if at all possible) (4 portions), even a good rump will do...!
16 Scallops (4 each)
½ red pepper - in a small dice
355gr Italian cherry tomatoes (pre processed)
2 tspn white sugar (approx)
2 Tbsn balsamic vinegar
1 chorizo sausage – sliced thin and on long angle
1 lemon
Olive oil
Salt and pepper


1. In a suitable pan add a little EVO and the diced capsicum. Sweet and cook without colour. Add the cherry tomatoes and simmer and reduce the liquid slightly. Add the sugar and the balsamic and adjust the seasoning. Keep warm.

2. To a hot pan, griddle plate or BBQ plate place the seasoned beef and sear to taste. When the beef is cooked remove from the pan, keep warm and rest for about 5 minutes.

3. In the same pan the beef was cooking in add the chorizo sausage slices and colour slightly. Add the scallops at the last minute and cook only for a couple of minutes.

4. Serve the beef with the scallops, chorizo and the relish dressed over. Serve with lemon cheeks. Devine and a really great autumn dish.

Mark Dronjak mark@markdronjak.co.nz © Copyright 2008. Powered by: Woogloo V3