Scotch Fillet Steak with Creamy Pumpkin Risotto & Salsa Verde

This dish brings together rich, buttery scotch fillet steak and a velvety pumpkin risotto infused with Parmesan and fresh sage. A vibrant salsa verde cuts through the creaminess with fresh herbs, garlic, and olive oil. It’s a comforting yet elegant meal perfect for cooler evenings.

How long will it take?

1 hour

What’s the serving size?

What do I need?

For the Salsa Verde

1 cup flat‑leaf parsley, finely chopped
1 tbsp capers, finely chopped
1 small garlic clove, finely grated
1 tsp Dijon mustard
1 tbsp red wine vinegar
80 mL olive oil
Salt, to taste
Freshly ground black pepper, to taste

For the Pumpkin Risotto

500 g pumpkin, peeled and diced
1 tbsp olive oil
1 small brown onion, finely diced
2 garlic cloves, crushed
300 g arborio rice
125 mL dry white wine
1 litre chicken or vegetable stock, warmed
40 g butter
60 g Parmesan, finely grated
6–8 fresh sage leaves

For the Scotch Fillet Steak

2 tbsp olive oil
4 scotch fillet steaks (about 200 g each)
Salt and freshly ground black pepper, to season

How do I make it?

Make the salsa verde first by combining parsley, capers, garlic, and mustard in a small bowl.
Stir in the vinegar, then gradually whisk in the olive oil until glossy and cohesive.
Season with salt and pepper. Set aside to develop flavour.
Next, cook the pumpkin. Place diced pumpkin in a saucepan, cover with water, and bring to a simmer.
Cook for 10–12 minutes or until completely tender.
Drain well and mash until smooth. Set aside.
Prepare the risotto by heating olive oil in a large, deep frying pan over medium heat.
Add onion and cook for 5 minutes until softened but not coloured.
Add garlic and cook for another 1 minute.
Stir in arborio rice, coating grains in the oil for 1–2 minutes.
Pour in white wine and simmer until almost evaporated.
Add warm stock, a ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. This takes around 20 minutes.
Stir through mashed pumpkin, butter, and Parmesan until creamy.
Season to taste. Keep warm over low heat.
Heat a small splash of olive oil in a frying pan.
Add the sage leaves and cook for 20–30 seconds until crisp.
Transfer to paper towel.
Preheat a large frying pan or grill pan over high heat.
Rub steaks with olive oil and season both sides generously with salt and pepper.
Cook for 3–4 minutes each side for medium‑rare (adjust to preference).
Rest for 5 minutes, then slice thinly across the grain.