How to cook a whole beef scotch fillet
- Serves 4
- Prep time: 20 mins | Cooking time: 1 hr 5 mins - 1 hr 55 mins
Learn how to get the most out of your whole beef scotch fillets. Instructions on how to prepare, slice into steaks and roast a whole beef scotch.
Ingredients
3.5-3.8kg whole beef scotch
Oil
Salt and pepper
Method
Preparing
Pat the scotch fillet dry with a paper towel.
Using a sharp knife, trim off excess fat.
Cut the beef scotch in half for two portions (1.5-1.8kg serves 6-8). Use one portion to roast, and one portion to cut into steaks. Alternatively, you could cut the whole scotch into steaks. Or roast the whole scotch
For the whole scotch: tie the scotch fillet tightly with kitchen string, every 3cm.
For steaks: Slice the remaining half against the grain into steaks of 2cm thickness.
Cooking
Preheat your oven to 200°C bake.
Rub the scotch with olive oil and season with salt and pepper.
Bring a large frying pan to high heat and sear the scotch on all sides.
Place the beef into a large roasting dish and cover with foil. Cook until it has reached your desired level. For rare: Cook for 65-75 minutes or until an internal temperature of 49°C to 55°C. For medium rare: Cook for 75-85 minutes or until an internal temperature of 55°C to 60°C. For medium: Cook for 85-95 minutes or until an internal temperature of 60°C to 65°C. For medium-well: Cook for 95-105 minutes or an internal temperature of 68°C to 74°C. For well done: Cook for 105-115 minutes or until an internal temperature of 75°C.
Set aside to rest for 15 minutes before removing the string and slicing.