Cranberry Scotch Fillet with salad in Thai style dressing.jpg                  

6 scotch fillets (medium size and health smart)
2 Tbs finely chopped rosemary
4 Tbs Cranberry Sauce
4 Tbs Worcester sauce
Olive oil
Salt and pepper

1 packet mixed salad, washed and drained
250 g tomatoes medley
Bought 1 bottle of Thai styles salad dressing
1 medium cucumber, cut lengthwise, seed removed


Note:  My fillet is medium to well done . Cook it extra 5 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.


To make marinade, combine all ingredients in a medium bowl except the cranberry sauce. Add fillets and toss to coat. Cover and refrigerate for 2 hours to marinate.

Preheat oven 200 degree C. In the meantime,wash the salad then drain well. Place in the salad bowl, set aside.

Place the steaks in baking tray, cooked 7 -10 minutes on one side. Then take out and brush the cranberry sauce on top of the steaks after you turn to the other side; cooked a further 4-7 minutes, or to your liking;  Plate them up. Drizzle about 5 Tbs of the Thai style dressing and toss the salad.  Scoop the salads and the cucumber to add to the steaks.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.