Festive whole beef scotch fillet with chimichurri
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.
Ingredients
Method
Ingredients
- 1 Quality mark whole beef scotch fillet
- 3 tbsps. olive oil
- Salt and black pepper, to taste
Chimichurri
- 1 cup coriander
- 1/2 cup flat parsley
- 2 tbsps. oregano
- 40ml white wine vinegar
- 4 garlic cloves
- 1 lemon
- 1 pinch ground cumin
- 1 pinch coriander powder
- 1 pinch chilli flakes
- 1 cup sunflower oil
- Salt and black pepper to taste
Method
We've included cooking instructions for cooking either on the BBQ or in the oven.
Cook on the BBQ 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.
Cook in the oven method
- 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.
To prepare the chimichurri
Put all ingredients in a mortar and pestle and grind together while slowly adding the oil.