Scotch Fillet with Caramelised Onion

Place the sweet potato in a large saucepan and cover with water. Bring to the boil. Cook for 10 minutes or until the sweet potato is tender. Add the zucchini and cook for a further 2 minutes or until tender. Drain and return to the same pan. Add the milk, half of the butter, and a generous pinch of salt and pepper. Mash with a potato masher until you reach your desired consistency (we like ours chunky).

Meanwhile, season the scotch fillet steaks with salt and pepper. Heat the olive oil in a medium ovenproof frying pan over a medium-high heat. Add the scotch fillet steaks and cook for 2 minutes on each side. Transfer to the oven and cook for 8-10 minutes for medium rare or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Remove from the oven and set aside on a plate. Cover with foil to rest for 5 minutes.

Melt the remaining butter in the same pan with a splash of olive oil (so the butter doesn’t burn) over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until softened. Add the balsamic vinegar and cook for a further 3 minutes or until sticky.