Scotch fillet steak is a tender, lean fillet. However, it is at its best when it is part of a recipe that showcases the quality of the meat. The lemon and fennel pork scotch fillet steak dish does just that.
- This pork recipe only takes five minutes to prepare and half an hour to cook.
- It pairs perfectly with a healthy fresh salad and microgreens.
- The simple cooking process and complementary seasonings make it an ideal option for showcasing high-quality, free-range pork.
A Closer Look at Lemon and Fennel Pork Scotch fillet Steak
Pork scotch fillet steaks are one of the most succulent cuts of pork. These bone-free cuts are tender and flavourful, and they are also quite lean.
While you might be tempted to season with salt and pepper before cooking the steaks in a pan, the lemon and fennel recipe adds complementary flavours that enhance the pork’s taste.
The lemon juice, zest, and fennel, combined with a quality olive oil, add brightness to the flavour. Meanwhile, the mild licorice-like taste of the fennel brings a subtle layer of complexity without being overpowering.
A side salad with orange, tomatoes, and beetroots pairs well with the subtle zest of the lemon marinade.
The recipe is relatively easy to prepare, but it works best with high-quality free-range pork.
Health Benefits of Lemon and Fennel Pork Scotch fillet Streak
Since the recipe only calls for fresh, natural meat, fruit, vegetables, and herbs, you don’t have to worry about what’s inside pre-made sauces or pastes. For example, if you have organic lemon, fennel, and produce, you do not need to worry about chemical additives.
The lemon and fennel pork scotch fillet steak proves that you can have a delicious dish that is also good for you. The lean protein, vegetables, and lack of artificial additives and heavy carbohydrates are ideal whether you are trying to lose or maintain weight or increase the amount of nutrient-rich foods in your diet.
The Benefits of Free-Range Pork
Free-range pork is more flavourful and healthier than its factory-raised alternatives. However, when you shop for free-range pork, you need to look for a specific designation. Australian Certified Outdoor Bred pork is humanly raised and kept in straw-lined shelters. In addition to being ethical in terms of animal welfare, this designation ensures that the animal is healthy and free of chemicals and medications that will harm its quality of life, the flavour of its meat, and even the health of the person who eats the meat.
The pork from a free-range butcher is typically more tender and flavourful than the mass-produced alternatives. The tenderness is essential when you have a thick fillet like a pork scotch steak.
Which free-range butcher in Melbourne provides the best pork scotch steaks? Church Street Butcher carries Australian Certified Outdoor Bred pork sourced from local farmers. These nearby sources ensure freshness and that the butcher knows the exact origin of the meat. If you have meat with these qualities, you can feel confident showcasing it in a recipe like Lemon and Fennel Pork Scotch Streak.
- 4 thick cut Pork scotch steaks
- Kitchen string
- 2 tablespoon Olive oil
- 1 Lemon (juiced and zested)
- 1 tablespoon Fennel seeds
- Salt and pepper
- 2 bunch Baby beetroots (cooked and peeled)
- 2 Blood oranges (segmented)
- 10 Yellow cherry tomatoes (sliced)
- Tie each pork scotch steak with kitchen string to maintain a circular shape. Season with salt and pepper.
- Place the steaks into a non metallic bowl and pour over the combined olive oil, lemon juice, zest and fennel seeds.
- Heat a griddle pan over a medium heat and cook steaks for 5 minutes each side, or until cooked medium. If you like them well done, pop them onto a baking tray and finish in a 150°C preheated oven for 10 minutes.
- Serve pork steaks on individual serving plates with a small salad of baby beetroots, blood orange segments and halved tomatoes. Drizzle with lemon pressed olive oil. Finally, garnish plate with micro herbs and the steak with lemon zest.