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Maggie Beer

Slow roasted scotch fillet with vino cotto and rosemary 09

Slow Roasted Scotch Fillet with Vino Cotto & Rosemary

Slow roasted scotch fillet with vino cotto and rosemary 09

Step 1: Pre-heat a fan forced oven to 100C.

Step 2: Place the whole Scotch Fillet on to a large platter or board and gently pat dry, set aside.

Step 3: In a large mixing bowl, place the rosemary, ½ cup of Extra Virgin Olive Oil, ¼ cup of Vino Cotto, thyme, garlic, mustard, salt and pepper, mix together well, then massage all over the fillet so that all sides are well coated.

Step 4: Allow to sit at room temperature for 30 minutes to 1 hour (depending on the daily temperature, if a hot day only sit out for 30 minutes).

Step 5: Place onto a lined shallow sided baking tray and place into the pre-heated oven. Roast for 2 to 2 ½ hours for medium rare, the internal temperature will be around 56C to 58C.

Step 6: In the meantime make a post marinate by placing ¼ cup of Extra Virgin Olive Oil and the remaining Vino Cotto into a mixing bowl and combine well, set aside.

Step 7: Remove from the oven, pour over post marinate and allow to rest for 15 minutes lightly covered with foil.

Step 8: To serve, cut the fillet into 8 to 10 even sized steaks or you can slice thinly and serve with the resting juices.

Ingredients

  1. [unknown amount] 2.3kg whole scotch fillet
  2. [unknown amount] 1/2 cup Vino Cotto
  3. 1/4 cup thyme roughly chopped
  4. 5 garlic cloves bruised
  5. 1 tbsp sea salt

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