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Herb Roasted Scotch Fillet w/ Red Wine Sauce

 

Herb Roasted Scotch Fillet with Red Wine Sauce  
scotchfilletwredwinesauce

When Scotchies are on special, this is the one to try out.....there are so many different twists to this receipe, so feel free to add, subtract or play with as you wish....Prep 5 mins plus 15 minutes standing. Cooking Time 30 minutes a kilo for rare, 40 minutes for medium and 50 minutes for well done, assuming a 2kg roast. Feeds 8 people.  


 
INGREDIENTS (for eight people):- One Whole Scotch Fillet +/- 2kg , 4 cloves of slithered garlic, two sprigs of rosemary or thyme. 2 cups red wine (don't skimp, the richer the better eg: Shiraz), 2 cups of beef or chicken stock, a finely chopped onion, celery, leek, carrot (one each), one tbsp corn flour, half cup milk, half cup water, knob of butter. Salt and pepper to taste.


METHOD- For the Beef:- Make small incisions with a sharp knife all over the scotch fillet (say 12 in total), and stuff them with the garlic slithers as well as bits of rosemary. Smooth over some olive oil around the beef, sprinkle with salt and pepper. Let stand until it reaches room temperature. Heat some cooking oil to nearly smoking in a pan, then brown or seal the beef all over for a few minutes. Then transfer to a medium (180degC) preheated oven in a roasting tray and cook  for the times mantioned above. Best of all is to use a cooking thermometer, giving 65 to 70degC for rare, 70 to 75 for medium and 75 to 80degC for well done.
Remove from the oven, pour off the cooking juices, cover with tin foil and let sit for around 20 minutes before carving.

METHOD-For the Red Wine Sauce
 Heat up some olive oil in a pan and gently fry the veggies until golden, then pour in the meat juices, the chicken stock, season and raise the heat to reduce this liquid amount by a half. Then add the red wine, and again reduce the liquid amount by a half. 
Check the flavour. It should be rich. Adjust seasoning to taste. Drain through a sieve to remove the veggies. You need to now thicken this sauce which you can either do the French way by adding about 75g of butter at room temperature and melting this in to the sauce, whisking as you go, until it is thick and velvety. OR, mix 50/50 milk (full fat) and water (or just skimmed milk no water) with a big spoonful of cornflour, which needs whisking to mix, then pour in the sauce and gently heat and stir to thicken. Add  more thickener as needed. You will likely have your own idea of how thick you want the sauce. For me it should be the consistency of double cream, and should slowly slip off the back of the spoon. It should not stick to it like mayonnaise does.

OPTIONAL: You can make the sauce with port for a sweet and rich angle to it. Some people would like to roast the beef atop some veggies, with a little water and wine placed in the bottom of the pan. There is no best way, they are all equally valid.

SERVE WITH:  Roasted or mashed potatoes, roasted vegetables (red capsicums, parsnips,onions, tomatoes).
SERVE WITH:  A full bodied red wine, such as a Cab Sav, or Shiraz. I have recently come across a grape called Petit Verdot which would drink well with this roast meal.