Meal for one
Google: “The first difference most people notice between a Scotch Fillet and an Eye Fillet is the price. Typically, a slice of Eye filet steak will be twice as expensive as a slice of Scotch Fillet steak and it’s important to understand why that is. Scotch Fillet comes from the forequarter of the animal in the rib section. In fact, a Scotch Fillet is a Rib-Eye steak just with the bone removed. If the bone was left in would be sold as a Rib-Eye or Cowboy cutlet. With the bone out it becomes a Scotch Fillet or Boneless rib-Eye.”
“The best way to cook this rib fillet steak is on the grill or in a pan, seared over high heat, and sometimes finished in the oven. The scotch fillet has a lot of good, beefy flavour due to the ample amount of fat marbling in the cut. During cooking, this fat bastes the meat and keeps it moist and tender.”
Bought Scotch fillet two for $15 or one for $8. Bought two of them, mini capsicums and salad on sale. This time I am just using black peppercorn, balsamic vinegar and salt as seasoning. Roasting carrot and mini capsicum and serve with salad. Simple salad dressing of oil, balsamic vinegar and salt. My meal is quick simple and delicious. Let’s cook!!!
1 Scotch fillet
1 small carrot, cut to bite size
3 mini capsicums
1/4 red capsicum, thinly slice
4-6 cherries tomatoes
1 Tbs crushed black peppercorn
balsamic vinegar (OPT)
Pre-heat oven 180 degrees C. Remove the steak from the refrigerator at least 30 minutes before you want to eat. Rub all over fillet lightly with oil and season generously with a dash of balsamic vinegar, salt and black peppercorn for 10-15 minutes. Place carrot, both capsicums on a foil baking tray, drizzle with oil, season with salt and pepper. Then place in oven and roast until tender and cooked through about 15-20 minutes.
Remove from oven onto plate cover with foil. Turn to grill medium high heat. Once Scotch fillet had rested, cook over a medium-high grill for 2 minutes, then turn and cook for a further 3 minutes. Turn again, this time at a 180 degree angle and cook for another 2 minutes. Turn for a final time and cook for 2 more minutes or to your liking.
The fillet should be medium to well done cooked. Use tong press gently to check for doneness. Transfer fillet to a warm plate and cover loosely with foil. Leave to rest for 5 minutes before serving. While fillet resting, warm roasted vegetables in the hot grill/oven. Assemble salad, drizzle some oil and season with salt and pepper and juice from fillet. Then place warmed up roasted vegetables and fillet on top of salad. Serve immediately with a glass of red wine.
Note: Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender. You can use potatoes: mash or boil, also, you can make black peppercorn and mushroom sauce. You can cook on BBQ or grill pan.