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Tuscan fillet

  • 4
Tuscan fillet


  • 4 lean scotch fillet steaks
  • 1 onion, peeled and finely sliced
  • 2 cloves garlic, peeled and sliced
  • 6 sage leaves, crushed
  • 1 cup red wine
  • 2 tablespoons olive oil

Tuscan crumble

  • 2 tablespoons chopped capers
  • ½ cup pitted black or green olives
  • 4 finely sliced sundried red peppers or tomatoes
  • 2 tablespoons each chopped fresh parsley and marjoram
  • 2 cloves fresh garlic, finely diced
  • 1 tablespoon extra virgin olive oil


  1. Place the steaks in one layer in a dish and scatter over the onion, garlic and sage leaves. Pour over the wine. Cover, refrigerate and allow to marinate for 1 hour.
  2. Heat a barbecue hot plate and brush lightly with oil. Add the steak and cook over a moderately high heat for about 5-7 minutes, turning once until the steak is cooked to medium. Cook longer if you prefer your meat well done.
  3. Serve the steak topped with a little Tuscan crumble.

Tuscan crumble

  1. Mix together the capers, olives, sundried red peppers or tomatoes, herbs, garlic and olive oil.

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