Beef Scotch Fillet


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

  1. To cook meat evenly, ensure it is at room temperature before cooking.
  2. Rub it with olive oil and season it well.
  3. Preheat the oven or barbecue to 200C.
  4. 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.
  5. 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.