Steak with Pea Puree

clock 5 minutes + 10 minutes bowl Serves 4


  • 4 beef scotch fillet steaks (approx 600g)
  • 1 Tbsp fresh rosemary, finely chopped
  • 500 g frozen green peas
  • 30 g butter
  • 2 Tbsp water
  • Salt and pepper to taste
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  • 1. Sprinkle beef with rosemary, salt and pepper to season. Cook on barbeque over high heat. When cooked to your liking, leave to rest on a plate and cover with foil.

  • 2. While meat is resting, heat a medium saucepan over high heat. Add peas, butter and water. Bring to the boil, remove from heat. Process peas until almost smooth. Season to taste.

  • 3. Serve pea purée with steaks.

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