Scotch fillet charred pumpkin and salad

It had been ages since covid lockdown and most restaurants are closed. We have not gone to restaurants as we used to. Yesterday, I took my parents for lunch at their favourite Malaysian restaurant. After lunch, we went to a nearby supermarket as I needed to get egg, bread and I am surprise to see Scotch fillet were cheap at $8, bought it with thankful heart.

Google: “Scotch Fillet steak is also known as boneless ribeye or rib fillet steak. It comes specifically from the rib section of the beef and involves cutting the boneless rib loin into smaller more manageable steaks, which is perfect for grilling. The Scotch Fillet cut remains one of the most popular, because it marbled throughout. The fat found within each steak actually works to keep the meat moist and tender throughout the cooking process. These steaks are full of flavour, extremely juicy and quite easy to grill because they are completely boneless.”

I have a few pieces of boiled pumpkin from previously made pumpkin soup, best use it with salad to complete my plate with flavours fillet and colourful salad. This is my luxury comfort flavourful colourful and delicious meal even my stomach is happy and satisfied. Let’s cook!!!!


1 Scotch fillet
6 pieces of boiled pumpkin
4 medley tomatoes
mesclun salad
1 Tbs butter
paprika powder
garlic powder
dried oregano


Bring fillet out of the fridge, season with paprika, garlic, oregano, salt and pepper, cover loosely and allow it to come to room temperature for about 30 minutes. Drizzle fillet with a little oil to prevent it sticking to the pan. It will help to cover the surface and ensure that fillet cooked to a lovely deep brown colour, giving more flavour. Google: “The marbling (little streaks of fat running through the meat) will help the steak stay moist during cooking.”

Preheat gridle pan to a very high heat. This is really important to get your pan or grill as hot as you can; I usually wear gloves to prevent from burning my hand (you don’t need too). Please make sure don’t add oil to the pan, as it will smoke and burn, I have learnt my lesson from previous mistakes. Cook fillet on both sides for 3 minutes, for medium to well done; or to your liking.

Don’t be curious to turn the fillet until good searing marks are achieved. The meat is ready to turn when it comes away easily from the grill. Google: “Thicker fillet can be turned several times, as this helps ensure even cooking whilst keeping the meat moist.”

Allow the fillet to rest for 5 minutes to allow any juices that have been drawn to the surface to relax back into the meat. Cover with foil to prevent heat from escaping. While fillet resting, using the same hot gridle pan, add butter and heat over medium-high heat.

Season pumpkin pieces and medley tomatoes with paprika, garlic, salt and pepper. Drizzle a tiny bit of oil. Cook pumpkin pieces and tomatoes for 5 to 7 minutes each side or until browned and tender. Remove from pan, place it on top of salad ready on plate. After time up resting, plate fillet at the bottom of salad. Spoon some butter oil over salad and fillet. Serve immediately with a glass of red wine. Enjoy!!!!