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How to cook Scotch fillet

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You can’t beat a good steak, but it can sometimes be challenging to cook just the way you like it. If you’re curious about upping your steak game, read on to learn how to cook scotch fillet so it’s just right, every time. 

What is scotch fillet?

Scotch fillet is a cut that comes from the forequarter in the rib section, an area of the animal that doesn’t need to do a lot of work. For this reason, it’s a reliable cut, staying nice and tender when cooked. We love using the O’Connor scotch fillets from Meatsmith because they’re a premium quality steak with beautiful colour and great flavour, making them a dependable and quick midweek bbq dinner option.

How to cook scotch fillet?

The most important thing to do first takes your steak out of the fridge and allow it to come to room temperature at least 20 minutes before cooking. Add some oil to your pan over a medium-high heat, and cook your steak on each side for 2-6 minutes depending on how you like it cooked. For rare lovers, you should be good with 2-3 minutes per side depending on the thickness; medium-rare try 4 minutes; and well done try 6 minutes per side. It’s also important to let your meat rest (covered) for a few minutes after cooking so that the juices redistribute and you can be sure you’re going to feast on tender meat.

Scotch Fillet Recipes

One of the most iconic recipes is steak with pepper sauce. It’s ideal for this time of year during Autumn as mushrooms are at their peak too. The earthy flavours of pine mushrooms combine perfectly with the punchy pepper sauce, juicy steak, and a decadent potato gratin. 

Cook the steaks to your preferred level in a cast-iron pan with some butter and a sprig of thyme or rosemary. While the steaks are resting, add the sliced pine mushrooms to the hot pan to absorb all the flavour of the juices. Once the mushrooms have a little bit of colour, empty the pepper sauce from Meatsmith into the pan and warm through over medium heat. If you’re making your own pepper sauce you’ll want Szechuan pepper, madeira, chicken stock and some cream. Pour the sauce and mushrooms generously over the rested steaks and serve with a potato gratin. 

Four delicious condiments to enjoy with scotch fillet

A great steak needs a perfect partner, and that’s where these condiments can elevate your steak experience to something even more magical. Designed to complement your steak, there’s one for every taste.

  • Red wine jus: It’s the most typical sauce you can enjoy with steak. It’s rich and tasty and easy to make with your meat juices and some red wine.
  • Horseradish cream: a light fluffy texture with a hit of horseradish, perfectly balanced with creamy and slightly tart crème fraîche. 
  • Chimichurri: a South American style salsa bursting with red capsicum, garlic, herbs, chilli and paprika – perfect with steaks from the BBQ and an ideal marinade too.
  • Mustard: Go for Dijon or American mustard, to give a great depth of flavour and a little sweetness to your meal.

With so many delicious condiments to enjoy with your scotch fillet, the hardest part will be choosing which one to try first!

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