Whole beef scotch fillet

Preparing

1. Pat the scotch fillet dry with a paper towel.
2. Using a sharp knife, trim off excess fat.
3. 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
4. For the whole scotch: tie the scotch fillet tightly with kitchen string, every 3cm.
5. For steaks: Slice the remaining half against the grain into steaks of 2cm thickness.

Cooking

1. Preheat your oven to 200°C bake.
2. Rub the scotch with olive oil and season with salt and pepper.
3. Bring a large frying pan to high heat and sear the scotch on all sides.
4. 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.
5. Set aside to rest for 15 minutes before removing the string and slicing.