For a quick and easy meal try this scotch fillet steak served with horseradish sour cream and chopped salad. Recipe by


  • 4 Australian Scotch Fillet Steaks
  • 1 1/2 tablespoons Masterfoods Smoked Paprika
  • 1 1/2 tablespoons sunflower oil
  • 2/3 cup (160g) sour cream
  • 2 tablespoons Masterfoods Horseradish Cream
  • 1/2 iceberg lettuce, shredded
  • 2 tomatoes, finely chopped
  • 1 cucumber, finely chopped
  • 2 spring onion, thinly sliced
  • 1 bunch chives, finely chopped
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice


  1. Preheat a barbecue or chargrill pan over high heat. Sprinkle the steaks with paprika, season with salt and pepper and rub to coat evenly. Drizzle with the oil. Cook 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest.
  2. Meanwhile, combine the sour cream and horseradish cream in a small bowl. Place the lettuce, tomato, cucumber, spring onion and chives in a large bowl. Pour over the olive oil and lemon juice. Season with salt and pepper and toss to combine.
  3. Divide the steaks among serving plates. Serve with the salad and horseradish sour cream.