Slow Roasted Scotch Fillet with Vino Cotto & Rosemary
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.