Roasted Scotch fillet

Roasted Scotch fillet

By
From
Encyclopedia of Food and Cookery
Serves
8

Easy to prepare, cook, carve and serve – this is an ideal buffet dish. Don’t overcook this cut and it will be every bit as tender as true fillet. Take care to trim away any sinews and excess fat.

Ingredients

Quantity Ingredient
1.5-2.5 kg piece scotch fillet
freshly ground black pepper
or 2 tablespoons green peppercorns, crushed
30g butter
2 tablespoons oil
3 tablespoons brandy
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
2 tablespoons capers, chopped

Method

  1. Trim fillet and tie with string to keep a good shape. Season well with freshly ground black pepper or press crushed green peppercorns firmly onto meat.
  2. Melt butter and oil in a flameproof baking dish and sear meat quickly to brown the surface, turning with 2 spoons. Heat brandy, set alight and pour over meat, shaking dish so that meat burns with the flame.
  3. Roast in a preheated hot oven for 10 minutes, then reduce heat to moderately hot and roast for a further 25–35 minutes. The smaller yearling beef will not take as long.
  4. Top beef with herbs and capers, pressing them in well, and allow to stand for 20 minutes before slicing. Transfer to a board and slice two-thirds of the beef. Arrange uncut beef with sliced meat on a large heated platter and accompany with a choice of mustards and sauces.
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