BBQ grilled whole scotch fillet
Festive scotch fillet recipe with chimichurri
Serves
6 - 8
Prep Time
15 mins
Cook Time
35 mins
A whole scotch fillet makes a real centrepiece on the dinner table and is also perfect for entertaining. Cooking the meat on the BBQ gives it a smoky outer crust and a meltingly tender centre. Served with salads and a fresh chimichurri, this will be a real crowd pleaser with enough leftovers for roast beef sandwiches the next day! This family-favourite is a real show-stopper that is perfectly suited to special occasions like Christmas.
We've included cooking instructions for cooking either on the BBQ or in the oven.
This recipe was created as part of a special Christmas Menu that you can download here.
A whole scotch fillet makes a real centrepiece on the dinner table and is also perfect for entertaining. Cooking the meat on the BBQ gives it a smoky outer crust and a meltingly tender centre. Served with salads and a fresh chimichurri, this will be a real crowd pleaser with enough leftovers for roast beef sandwiches the next day! This family-favourite is a real show-stopper that is perfectly suited to special occasions like Christmas.
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ShareIngredients
1 whole Quality Mark beef scotch filleti
approx. 1.7 kg3 Tbsp olive oil
kosher salt
to tasteblack pepper
to taste1 handful fresh coriander
leaves
1 cup fresh coriander
finely chopped½ cup flat-leaf parsley
finely chopped2 Tbsp oregano
fresh40 ml white wine vinegar
4 garlic cloves
1 lemon
zest and juice1 pinch ground cumin
1 pinch coriander powder
1 pinch chilli flakes
1 cup sunflower oil
kosher salt
to tasteblack pepper
to taste
Method
Bring the meat to room temperature for about an hour before cooking
Heat the charcoal BBQ to a medium heat. Tip: you can use any BBQ that has a lid if you don’t have a charcoal BBQ, however the charcoal adds a delicious smoky flavour to the beef if you do use one.
Rub the beef with olive oil, salt and pepper and place on the BBQ grill and put the lid down and cook for 30-40 minutes or until the internal temp is round 52° to 55°. Turn the meat over half way through the cooking time.
Remove from BBQ and rest for ten minutes.
Carve the beef into thick slices and arrange on a platter with some coriander leaves as garnish.
Drizzle with chimichurri or serve the chimichurri on the side.
Bring the meat to room temperature for about an hour before cooking.
Preheat the oven to 200°C.
Rub the beef with olive oil, salt and pepper.
Bring a grill or hot pan to a high heat and sear the meat on all sides.
Place the beef into a roasting dish and cover with tin foil (Note: you do not need to add any liquid to the roasting dish). Place in oven and cook for 30 minutes.
Remove from the oven and rest for ten minutes before serving.
Carve the beef into thick slices and arrange on a platter with some coriander leaves as garnish.
Drizzle with chimichurri or serve the chimichurri on the side.
Put all ingredients in a mortar and pestle and grind together while slowly adding the oil.
Nutrition Information per Serving (215 g)
Serve of beef is inclusive of Chimichurri sauce.
