Scotch fillet roast is the Rib Eye off the bone. While it lacks some of the finesse of sirloin due to the nugget of fat running through it, it has bags of flavour and has become the firm favourite roast in recent years.
Serving Suggestion - 2.0kg: 6-8 people
Cooking Suggestion - Use a preheated Cast iron pan to evenly brown. In a bowl, combine salt, pepper and olive oil to form a paste.. Preheat oven to 200C. Heat 2 tbsp olive oil in a large frying pan, add scotch fillet and cook over high heat, turning frequently, for 3-5 minutes or until evenly browned. Place fillet into a roasting pan 47-48 internal and season with sea salt and freshly ground black pepper. Place roasting pan into oven and roast for 40 minutes for medium-rare or until cooked to your liking. Cover loosely with foil and rest for 10 minutes.
Recipes - Mustard Scotch Fillet
Type: Beef
