Scotch fillet with green pea sause

Scotch fillet with green pea sause

Spezzatino con piselli

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
120ml olive oil
1 onion, finely sliced
1.5kg scotch fillet, chopped
1 cup white wine
1kg peas, shelled
salt
ground black pepper

Method

  1. Heat the oil in a saucepan and sauté the onion until softened. Add the meat and cook on a high heat until browned. Pour the wine over the meat and stir for 2–3 minutes to allow the alcohol to evaporate. Add water to cover and cook for 20 minutes, covered, on a medium heat. Add the peas, cover and cook for a further 20–30 minutes, until the peas are soft and the sauce has reduced.
Tags:
Jewish
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