How To Cook A Roast Beef Scotch Fillet with Smoked Salt and Pepper

Roast Beef Scotch Fillet with Smoked Salt and Pepper


Ingredients:

  • Whole Trussed Scotch Fillet (ours was 2.5kg)
  • Smoked Salt
  • Pepper
  • Olive Oil

Equipment:

  • Roasting Tray
  • Roasting Rack
  • Kitchen Twine (optional for presentation)
  • Carving Knife
  • Meat Fork
  • Meat Thermometer

Instructions:


  1. Prepare the Beef:
  •  Take the scotch fillet out of the fridge 1 hour before cooking to bring it to room temperature.
  •  Preheat the oven to 220°C.
  •  Rub the fillet with smoked salt, pepper, and olive oil for a light coating.

  1. Roast:
  •   Place the scotch fillet on the roasting tray and cook at 220°C for 20 minutes.
  •   Reduce the oven temperature to 200°C, then roast to desired doneness:
  •      - Rare: 15-20 minutes per 500g (internal temp 50°C)
  •      - Medium: 20-25 minutes per 500g (internal temp 60°C)
  •      - Well Done: 25-30 minutes per 500g (internal temp 70°C)

  1. Rest and Serve:
  • Remove from the oven and cover loosely with foil, letting it rest for at least 20 minutes before slicing.
  • Serve with Red Wine Jus.

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