Here’s a fool proof scotch roast recipe to try ahead of the festive season, perfect for big groups. This recipe serves 10 easily and perfectly pairs with chargrilled asparagus.
For the salsa verde:
2 small/1 medium shallot, finely diced
2tbsp capers, drained and finely chopped
1/2 lemon, juiced
1 bunch parsley, finely chopped
1 small bunch of mint, finely chopped
1 small bunch of chives, finely chopped
3 Ortiz anchovies, finely chopped
2 tbsp of Mount Zero Red Wine Vinegar
120ml Mount Zero Olive Oil
Sea salt to taste
For the roast:
2kg scotch fillet roast
3 tbsp olive oil
At least an hour before you begin to cook, salt your scotch fillet liberally and take out of the fridge to bring to room temp.
Preheat your oven to 150c.
For the salsa verde, add the shallots to a small bowl and cover in the red wine vinegar whilst you chop your other ingredients.
Add all salsa verde ingredients except the olive oil to a big bowl and combine. Then begin to slowly incorporate the olive oil until it’s at a desired consistency.
Taste the salsa verde and add salt as required. Remember the anchovies and capers pack a punch here so only a little salt should be needed here.
Set aside and get onto cooking your scotch fillet roast.
Add your olive oil to a heavy-bottomed, oven-safe pot or pan over medium high heat. Sear on all sides until a deep golden crust forms.
Transfer the pot or pan into the oven and set a timer for 45 minutes. Every oven is different, so check the inside temp with a digital thermometer and cook longer if needed. If you like it rare, around 50-55c should be perfect.
Let the meat rest for at least 10-15 minutes, this is a crucial step.
Slice the scotch fillet into sizeable pieces, top with the salsa verde and enjoy!