I watched Master Chef cooking and after a few weeks later, I felt like eating scotch fillet. I decided to try. I am a chili lover and as usual I have added more chili. Use fresh bought salad to go with it. My fillet is med rare to rare.
Cook it extra 1 or 2 mins for cook through; well done add extra 2 to 5 mins. If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.
Glad it turns out to my palate and satisfied my stomach. It’s delicious comfort and spicy enough for me. Let’s cook.
6 scotch fillets (medium size and health smart)
salads mix fresh or packet your choice
cherries tomatoes mix fresh or pre-pack
Marinade – Bourbon
1/2 lemon, juiced
1 garlic clove, crushed
2 long red chillies, chopped or 1 red and 1 green
125 ml (½ cup) bourbon whiskey
60 ml (¼ cup) honey
60 ml (¼ cup) soy sauce
60 ml (¼ cup) white vinegar
60 ml (¼ cup) cola
2 Tsp finely chopped rosemary
2 Tsp Hungarian hot paprika
2 Tsp sweet paprika
2 Tsp cumin
2 Tsp ground cinnamon
Kick-Ass Chili Sauce
4 bird’s-eyes chillies
4 long red chillies
2 garlic cloves
125 ml (½ cup) truffle infused olive oil or just olive
125 ml (½ cup) apple cider vinegar
2 Tbs white sugar
1/2 lemon, juiced
2 Tsp chili flakes and powder
To make marinade, combine all ingredients in a medium bowl. Add fillets and toss to coat. Cover and refrigerate for 4 hours or overnight to marinate.
To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chillies mixture and cook for 4 minutes or until softened.
Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli flakes and powder and remaining oil and cook for 1 minute.
Preheat a barbecue grill pan to high. Shake excess marinade off fillets, then add to grill and cook, brushing continuously with kicking ass chilli sauce, for 3-4 minutes on each side or until cooked to your liking.
Once done to your liking. Transfer to a plate to rest about 5 minutes, cover with foil. Meantime, prepare salad and plate them onto plates equal portion. Then place each fillet next to the salad. Serve with a glass of red wine.
Note: This recipe is for those who can take extra hot. If you cant please use the original from Master Chef. I have recreated this recipe to my palette and liking.