How to Cook Scotch Fillet Steak
By the name Scotch Fillet, one might assume that it is a particular cut of meat that originated in Scotland or is from Scottish-bred cattle. Instead, Scotch fillet is a term commonly used in Australia and New Zealand for a fillet cut from the rib tenderloin portion of beef, and sometimes pork. Other names for Scotch fillet are rib fillet or rib-eye fillet. Does this Spark an idea?
Things You'll Need
- Rack and roasting pan 2 pounds Scotch fillet beef 2 tbsp. softened butter 1/4 cup chopped green onions 3/4 cup dry sherry 2 tbsp. soy sauce 1 tsp. Dijon mustard Dash of ground black pepper
Instructions
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Scotch Fillet Deluxe
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1
Heat the oven to 400 F.
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2
Spread both sides of the Scotch fillets with the softened butter, reserving about 1 teaspoon of the butter for later.
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3
Place the fillets on the rack in the roasting pan.
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4
Place the uncovered fillets into the hot oven and roast for 20 minutes.
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5
Meanwhile, saute the onions in the remaining 1 teaspoon of butter in a small saucepan for 2 to 3 minutes.
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6
Stir the sherry, soy sauce, mustard and pepper into the onions and heat the mixture.
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7
Pour the onion mixture over the Scotch fillets. Return the fillets to the oven for an additional 20 minutes, basting the fillets with the onion mixture frequently.
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8
Serve the roasted fillets hot, topped with the onion mixture left in the roasting pan.
This recipe makes four servings.
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1
Tips & Warnings
Scotch fillet is a favored cut of beef and can be prepared numerous ways, from grilling and roasting to braising and pan frying. There are an abundance of easy recipe resources.
