Pan-Seared Scotch Fillet with Garlic Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Scotch Fillet with Garlic Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scotch Fillet with Garlic Butter

Pan-seared scotch fillet basted in fragrant garlic ghee, served alongside crisp-tender asparagus for a meal that is buttery and rich.

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NUTRITION

413kcal
Protein
41.0g
Fat
25.2g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Scotch fillet steak

0 tsp Avocado oil

0 tsp Ghee

1 clove Garlic

1 sprig Fresh rosemary

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking and pat dry with paper towels to ensure a proper sear.

  • 2

    Season both sides of the steak evenly with the sea salt and black pepper.

  • 3

    Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 4

    Place the steak in the skillet and sear for 3 to 4 minutes per side until a deep golden-brown crust forms.

  • 5

    Reduce the heat to medium and add the ghee, smashed garlic clove, and rosemary sprig to the pan.

  • 6

    Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted garlic-herb ghee for 1 minute.

  • 7

    Transfer the steak to a warm plate or cutting board and let it rest for at least 5 minutes to lock in the juices.

  • 8

    While the steak rests, add the asparagus spears to the same skillet and sauté in the remaining pan drippings for 3 to 4 minutes until bright green and tender.

Pan-Seared Scotch Fillet with Garlic Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Scotch Fillet with Garlic Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scotch Fillet with Garlic Butter

Pan-seared scotch fillet basted in fragrant garlic ghee, served alongside crisp-tender asparagus for a meal that is buttery and rich.

NUTRITION

413kcal
Protein
41.0g
Fat
25.2g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Scotch fillet steak

0 tsp Avocado oil

0 tsp Ghee

1 clove Garlic

1 sprig Fresh rosemary

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking and pat dry with paper towels to ensure a proper sear.

  • 2

    Season both sides of the steak evenly with the sea salt and black pepper.

  • 3

    Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 4

    Place the steak in the skillet and sear for 3 to 4 minutes per side until a deep golden-brown crust forms.

  • 5

    Reduce the heat to medium and add the ghee, smashed garlic clove, and rosemary sprig to the pan.

  • 6

    Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted garlic-herb ghee for 1 minute.

  • 7

    Transfer the steak to a warm plate or cutting board and let it rest for at least 5 minutes to lock in the juices.

  • 8

    While the steak rests, add the asparagus spears to the same skillet and sauté in the remaining pan drippings for 3 to 4 minutes until bright green and tender.