Barbecued whole scotch fillet

6 days ago

Written by Reuben Sharples

6 days ago

Written by Reuben Sharples

SERVES 6-8 | 15 MINS PREP | 35 MINS COOK TIME

INGREDIENTS

1 whole beef scotch fillet, approx. 1.7 kg

3 Tbsp olive oil

Salt, to taste

Black pepper, to taste

1 handful fresh coriander leaves

Chimichurri

1 cup fresh coriander, finely chopped

½ cup flat-leaf parsley, finely chopped

2 Tbsp fresh oregano

40 ml white wine vinegar

4 garlic cloves

1 lemon, zest and juice

1 pinch ground cumin

1 pinch coriander powder

1 pinch chilli flakes

1 cup sunflower oil

Salt, to taste

Black pepper, to taste

METHOD

Bring the meat to room temperature for about an hour before cooking.

Barbecue method

Heat the charcoal BBQ to a medium heat. 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.

Rub the beef with olive oil, salt and pepper and place on the BBQ grill. 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.

Oven method

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. Place in oven and cook for 30 minutes.

Remove from the oven and rest for ten minutes before serving.

Chimichurri

Put all ingredients in a mortar and pestle and grind together while slowly adding the oil.

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.