Grilled Scotch Fillet Platter with Mustard Sauce and Homemade Fries

• 4 x Linley Valley Free Range Pork Scotch Fillet Steaks
• 1 Tbsp Olive oil
• 1 Tbsp butter, melted
• Salt and pepper 

• 600g potatoes, peeled and cut into ½ – 1 cm thin fries
• 2 Tbsp olive oil
• Salt and pepper

For the mustard sauce

• 25g unsalted butter, plus 1 tsp
• 2 Tbsp plain flour
• 100ml chicken stock
• 150ml water
• 3 Tbsp Dijon mustard
• 1 Tbsp seeded mustard
• Salt and pepper to taste

To Serve

Green salad

1. Pre-heat oven to 200°C
   1. Bring meat to room temperature (see Cook’s Notes).
   2. To make the mustard sauce, melt the butter in a small saucepan over medium heat. Add flour and stir into the melted butter. Whisk in stock and water, continue to stir until smooth and thickened (approx 6 – 8 minutes). Stir through mustards, season to taste, and adjust to desired consistency with extra water if necessary. Finally, add the remaining 1 tsp of butter and stir through to make the sauce glossy.
   3. Meanwhile, scatter potato fries in a single layer over a lined oven tray (you may need to use 2 trays to give the fries enough space to cook). Drizzle generously with oil and season. Bake in oven for 20 – 25 minutes until golden brown. Keep warm.
   4. Turn oven to a hot grill (250°C – 270°C).
   5. Place pork scotch fillet steaks on an oven tray, season and drizzle with oil and butter. Place on the top rack of the oven, as close to the grill as possible, and cook for 7 – 9 minutes until golden and cooked through. Allow to rest for 5 minutes.
   6. Plate pork scotch fillet steaks and crispy fries together on a platter with a pot of mustard sauce. Serve alongside a green salad for guests to help themselves.

Cook’s Notes

• Remove pork from fridge and bring to room temperature by sitting on the bench for 15 – 30 minutes.
• Bringing meat to room temperature before cooking ensures a juicy, flavoursome cook, which would have a very different taste if cooked straight from the fridge.