A whole scotch fillet makes a real centre piece on the dinner table and is also perfect for entertaining. Cooking the meat on the BBQ gives it a smoky outer crust and a meltingly tender centre. Serves 6-8.
Ingredients
1 whole beef scotch fillet approx. 1.7 kg
3 tbsp olive oil
Salt and black pepper to taste
1 handful fresh coriander leaves
Chimichurri
1 cup fresh coriander finely chopped
½ cup flat-leaf parsley finely chopped
2 tbsp fresh oregano
40 ml white wine vinegar
4 garlic cloves
1 lemon, zest and juice
1 pinch ground cumin
1 pinch coriander powder
1 pinch chilli flakes
1 cup sunflower oil
Salt and black pepper to taste
Method
Bring the meat to room temperature for about an hour before cooking.
Heat the charcoal BBQ to a medium heat. Tip: you can use any BBQ that has a lid if you don’t have a charcoal BBQ, however the charcoal adds a delicious smoky flavour to the beef if you do use one.
Rub the beef with olive oil, salt and pepper and place on the BBQ grill and put the lid down and cook for 30-40 minutes or until the internal temperature is around 52° to 55°. Turn the meat over halfway through the cooking time.
Remove from BBQ and rest for 10 minutes.
Carve the beef into thick slices and arrange on a platter with some coriander leaves as garnish.
Drizzle with chimichurri, or serve the chimichurri on the side.
Chimichurri
Put all ingredients in a mortar and pestle and grind together while slowly adding the oil.
Sourced with permission from Beef and Lamb New Zealand