Ancho Espresso reverse Sear Scotch Fillet

Step 1

Fire up your smoker to 120°c

Step 2

Lay out your steak onto a tray & rub with Olive oil evenly

Step 3

Sprinkle over the Ancho Espresso Rub, making sure to evenly distribute the rub, flip the steaks over & season the other side

Step 4

When the Smoker is at temp, cook the steaks with a probe inserted until your desired temperature (I did mine to 45°c then rested for medium rare)

Step 5

Allow to rest for 15 minutes

Step 6

Then heat some oil in a pan & sear on medium high heat until beautifully charred.

Step 7

Slice up & serve on top of your roasted Wedges.

Step 8

Preheat your fan forced oven to 210°c

Step 9

In a large pot add the potato wedges, cover with water & boil for 8-10 minutes until slightly softened

Step 10

Drain the potatoes & lay out onto a baking tray, cover with the olive oil, sea salt & Lane’s BBQ Magic Dust

Step 11

Bake in the oven for 25-30 minutes or until golden brown & crispy.

Step 12

Into a medium sized pot over medium high heat, add the olive oil & onions, cook for 5 minutes, stirring occasionally.

Step 13

Add the garlic & fry for 1 minute,

Step 14

Add the mushrooms & cook for 7-8 minutes until the mushrooms have halved in size & are nicely coloured

Step 15

Deglaze the pan with the white wine & reduce by ¾

Step 16

Add the Lane’s BBQ Sorta White sauce & turn the heat to low, simmer for 2-3 minutes then remove from the heat.

Step 17

Onto a large serving plate, add the potato wedges at the bottom of the plate, lay out the sliced steak & cover with the mushroom sauce, garnish with a little chopped parsley & Enjoy!