Scotch fillet

Scotch fillet

By
From
Meat
Serves
2
Photographer
Dean Cambray

This is one of my favourite steaks. It’s not as pricey as eye-fillet, but is lovely and juicy and has a great flavour. Serve with mustard or relish, or top with your favourite flavoured butter.

Ingredients

Quantity Ingredient
2 x 350g scotch fillet steaks
extra-virgin olive oil
sea salt flakes
freshly ground black pepper

Method

  1. Remove the steak from the refrigerator at least 30 minutes before you want to eat. Preheat your grill or barbecue to medium-high
  2. Rub the steaks all over lightly with oil and season them generously with salt and pepper. Cook the steaks over a medium-high heat for 2 minutes, then turn and cook for a further 2 minutes. Turn again, this time at a 180-degree angle, and cook for another 2 minutes. Turn for a final time, and cook for 2 more minutes. The steaks should be cooked medium-rare, and be neatly cross-hatched with marks from the griddle. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
  3. Transfer the steaks to a warm plate and cover them loosely with foil. Leave them to rest for 4 minutes before serving.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again