Scotch fillet is excellent value, a whole piece can be cut to give several meal options. For entertaining, a whole piece is a perfect choice - it looks impressive and always delivers on taste and tenderness.
Tips for a tasty scotch fillet roast
- To cook meat evenly, ensure it is at room temperature before cooking.
- Rub it with olive oil and season it well.
- Preheat the oven or barbecue to 200C.
- Take it out just before your preferred doneness, as it goes up a little in temperature and the doneness will increase a little while it rests.
- It is important to let it rest before serving, place on a platter, cover it loosely foil and rest for 15-20 mins before slicing.
Rare, medium or well done?
Cook the beef for 15 mins per 500g for medium rare, 15-20 mins for medium or 20-25 mins for well done.
Quick & easy ideas for scotch fillet steaks
Sauce - spoon basil pesto over char-grilled scotch fillet steaks for an instant sauce. Or try pan frying mixed mushrooms with butter and garlic. Add a little cream and simmer until just thickened.
Salsa - loads of chopped flat-leaf parsley and chopped tomato make the basis for a great salsa.
Rub - fresh oregano or thyme leaves, sesame seeds and grated lemon rind make a zesty rub.
Try these flavoursome sauces for scotch fillet kebabs:
- Combine chopped chives and dill with thick yogurt for a fabulous sauce for scotch fillet wraps.
- Team coriander sprigs and the zing of lime rind and juice with fresh chilli, then spoon over barbecued scotch fillet kebabs.
Love your leftovers?
Make a salad - slice leftover steaks or roast and toss with the fresh flavours of coriander, mint and rocket leaves.