Grilled aged Scotch fillet with zhoug butter and tahini cream recipes

Ingredients

• 1 sweet potato (about 650gm), cut into wedges
• 1 butternut pumpkin (about 1kg), cut into wedges
• 80 ml (1/3 cup) olive oil
• 4 aged Scotch fillets (about 250gm each), at room temperature
• 1 tbsp currants
• Tahini cream 60 gm hulled tahini
• Juice of ½ lemon
• 1 garlic clove, crushed
• Zhoug butter 1 tsp caraway seeds
• 1 cup (loosely packed) coriander
• 3 long green chillies, seeds removed, coarsely chopped
• 2½ tbsp olive oil
• 2 garlic cloves, crushed
• ½ tsp ground cumin
• ¼ tsp ground cardamom
• 125 gm butter, coarsely chopped
• Juice of ½ lemon

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