HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconScotch Fillet With Caramelised Onion
Scotch Fillet with Caramelised Onion

Scotch Fillet with Caramelised Onion

& Mixed Mash

Read more

A HelloFresh favourite, this meal has got it all going on. From vibrant smashed veg to a brilliant cheat’s way to get sweet sticky caramelised onions, we’ve added a beautiful scotch fillet to round out a real ‘greatest hits’ meal.

Tags:Kid FriendlyNaturally Gluten-FreeHigh ProteinLow SodiumUnder 30 Minutes

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g

sweet potato

2 steak

beef scotch fillet


red onion



Not included in your delivery

2 tbs



1 tbs



2 steak

olive oil

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2010 kJ
Fat17.4 g
of which saturates7.6 g
Carbohydrate38.1 g
of which sugars19.3 g
Dietary Fibre0 g
Protein38.7 g
Sodium140 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Aluminum Foil
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, cut the zucchini and sweet potato (unpeeled) into 2 cm pieces and then finely slice the red 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.


To serve, divide the chunky mash and the scotch fillet steaks between plates. Top with the caramelised onion and enjoy.