This beautifully marbled cut is one of the most tender, juicy and flavoursome cuts of beef. It’s also one of the easiest to cook and is excellent value when feeding a crowd. Delicious roasted or barbecue roasted as a whole piece, or cut into steaks.
Tips for a tasty scotch fillet
- Preheat the oven to 200°C.
- Remove the fillet from the fridge 15-20 mins before you’re ready to cook it. This will help the beef cook evenly.
- Use kitchen string to tie along the length of the fillet at 5cm intervals. This will help it keep its shape.
- Rub the fillet with extra virgin olive oil and season well with ground pepper and salt flakes or a ready-made seasoning.
- Roast in a hot oven until cooked as desired, being sure to remove from the oven just short of your preferred doneness. This is because the cooking process continues even after the beef has been removed from the oven. (See our cooking guide below)
- For extra juicy results, take the time to rest the beef before serving. Simply place the beef on a serving platter, cover loosely with foil and leave to stand for 15-20 mins before slicing.
- Season with this tasty rub mix - Combine1 tablespoon each of sweet paprika, garlic powder, dried oregano and rosemary leaves for a quick and tasty rub mix.
THE WEIGHT AND TIMING GUIDE
Cook the beef for:
- 15 mins per 500g for medium rare
- 15-20 mins per 500g for medium
- 20-25 mins per 500g for well done.
THE TOUCH TEST GUIDE
Use tongs and gently squeeze the beef:
- Rare will feel very soft
- Medium will feel soft
- Well done will feel firm.
BY THE THERMOMETER
- Rare - 55°C
- Medium rare - 60°C
- Medium - 65°C
- Medium well - 70°C
- Well done - 75°C