The Ultimate Scotch Fillet Roast

If you want a hearty, comforting dish that will impress your guests, then this recipe for the ultimate scotch fillet roast is ideal.

The Ultimate Scotch Fillet Roast

A scotch fillet is a premium cut of beef, and when it is cooked well it is a gourmet meal.

If you follow this recipe then you will be surprised at how easy it is to create a perfectly succulent and delicious scotch fillet roast. 

If you love a well-cooked piece of meat, here are the Best Steaks in Sydney.

What Do You Need? 

To make this recipe you will need a large frying pan and two roasting tins. You will also need some kitchen foil and a mixing bowl. 

Choosing Your Meat 

The scotch fillet is the star of the show in this recipe, so you need to make sure that you choose the right cut of meat.

Try to get your meat from a butcher rather than pre-packaged in the refrigerator aisle of a store. 

Inspect the joint of meat carefully. The meat should be nice and pink in color and well marbled with fat, in fine strands like a cobweb.

Look for a joint that has been aged for 21 days or more to ensure it is tender. 

Tips And Tricks 

If you want to make sure that your scotch fillet roast comes out perfectly, follow these tips and tricks. 

  • Temperature – You should never cook beef when it is cold. Make sure you take the fillet out of the refrigerator ahead of time so that it can come up to room temperature. If you expose cold beef to heat then it will be tough in texture. 
  • Searing – Searing the fillet in a frying pan gives it a nicely browned edge which does not happen from slow roasting. This means that the edge of the meat will be crisp and slightly charred whilst the rest of the meat will be perfectly soft and tender. 
  • Pink – Scotch fillet is supposed to be served medium rare. This means that it is brown on the outside and pink in the middle. If your guests prefer their beef well done then you will need to cook it for longer than the recipe suggests.
  • Rest– It is a good idea to let the meat rest before serving it. This allows the meat to relax so that it is perfectly tender. It also allows the juices released during cooking to be reabsorbed back into the meat, making it succulent. 
  • Frying pan – If you use the same frying pan for the mushroom sauce that you used to brown off the beef, your sauce will have even more flavour. You could also add some of the meat juices released during roasting into the mushroom sauce to give it a richer flavour. 

Prefer having someone else char your steak? These are the Best Steak Houses in Brisbane.

How Can You Customise This Recipe? 

There are several adjustments you can make to this recipe if you want to adapt it. 

  • Seasoning – Horseradish and mustard are used to flavour the meat, along with brown sugar to help it caramelise. You could switch this out for a butter and minced garlic rub, or olive oil with salt, pepper and herbs. 
  • Sauce – The mushroom sauce goes really well with this beef dish. You can make it more exciting by using different types of mushrooms to enhance the flavour of the sauce. Alternatively, you could use an alternative sauce to accompany the beef. A blue cheese sauce or a peppercorn and brandy sauce would work well, or even a beef and red wine sauce. 
  • Potatoes – Herby roasted new potatoes are easy and delicious. The skin is crispy but the inside is soft and fluffy. However, you could serve this roasted scotch filet with mashed potato, fondant potato, dauphinoise potato, chips or even a potato gratin. 
  • Vegetables – you could serve this roasted scotch filet with vegetables to make it an even more delicious dish. Steamed greens would be a wonderful choice, or roasted root vegetables such as carrots and parsnips. 

In Perth and hungry for a steak? See our guide to the Best Steak Houses in Perth

The Ultimate Scotch Fillet Roast

0 from 0 votes
Recipe by Dylan Cole Course: MainCuisine: Australian
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

15

minutes
Calories

443

kcal

A easy to follow guide to making the perfect scotch filet roast which will certainly impress your family and friends

Ingredients

  • 750 g Beef (quality beef eye or scotch filet

  • 2 tablespoons Horseradish

  • 2 teaspoons Wholegrain Mustard 

  • 2 teaspoons Brown Sugar

  • 1 piece Onion (finely chopped) 

  • 1 clove Garlic (finely chopped)

  • 1 cup Beef Stock

  • 0.5 cup Sherry

  • 6 pieces Portobello Mushrooms (chopped)

  • 1 tablespoon Salted Butter

  • 300 ml Double Cream 

  • 400 g Jersey Royal Potatoes (washed)

  • 2 tablespoon Olive Oil 

  • to taste Salt and Pepper

  • to taste Rosemary or Thyme

Directions

  • Start by preheating the oven to 428 degrees Fahrenheit. Meanwhile, heat a little oil in a large frying pan. Add the scotch filet and brown it on all sides, using a pair of tongs to carefully move the meat. Once the meat is browned, take it out of the flying pan and place it on a tray lined with foil. 
  • In a small bowl, mix together the horseradish, wholegrain mustard, and brown sugar. Spread this mixture over the meat, then place the tray in the oven. Turn the oven down to 392 degrees. 
  • oss the potatoes in olive oil, salt, pepper, and your choice of rosemary or thyme. Tip the potatoes into a roasting tin and place them in the oven alongside the beef. 
  • Take the frying pan that was used to brown the meat and place it over a medium heat. Add the butter, garlic and onions. Saute the onions in the butter for several minutes, then add the chopped mushrooms. Continue to fry until the mushrooms are cooked and the onions are soft. Turn the heat down to low, then add the double cream. Cook the mushroom sauce gently until the cream has thickened. Take the sauce off the heat until you are getting ready to serve. 
  • Once the meat has been in the oven for 40 minutes, take it out and put it on a plate. Pour any juices that were released while cooking back over the meat, then loosely cover it with foil and let it rest. Turn the oven back up to 428 degrees to finish crisping the potatoes for 5 to 10 minutes. 
  • When the potatoes are done, reheat the mushroom sauce and carve the meat, then you are ready to serve.

Recipe Video

Dylan Cole
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