How to Cook Scotch Fillet Steak

Written by kate carpenter
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By the name Scotch Fillet, one might assume that it is a particular cut of meat that originated in Scotland or is from Scottish-bred cattle. Instead, Scotch fillet is a term commonly used in Australia and New Zealand for a fillet cut from the rib tenderloin portion of beef, and sometimes pork. Other names for Scotch fillet are rib fillet or rib-eye fillet.

Skill level:
Moderately Easy

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Things you need

  • Rack and roasting pan
  • 0.907 Kilogram Scotch fillet beef
  • 2 tbsp softened butter
  • 1/4 cup chopped green onions
  • 3/4 cup dry sherry
  • 2 tbsp soy sauce
  • 1 tsp. Dijon mustard
  • Dash of ground black pepper

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    Scotch Fillet Deluxe

  1. 1

    Heat the oven to 400 F.

  2. 2

    Spread both sides of the Scotch fillets with the softened butter, reserving about 1 teaspoon of the butter for later.

  3. 3

    Place the fillets on the rack in the roasting pan.

  4. 4

    Place the uncovered fillets into the hot oven and roast for 20 minutes.

  5. 5

    Meanwhile, saut� the onions in the remaining 1 teaspoon of butter in a small saucepan for 2 to 3 minutes.

  6. 6

    Stir the sherry, soy sauce, mustard and pepper into the onions and heat the mixture.

  7. 7

    Pour the onion mixture over the Scotch fillets. Return the fillets to the oven for an additional 20 minutes, basting the fillets with the onion mixture frequently.

  8. 8

    Serve the roasted fillets hot, topped with the onion mixture left in the roasting pan. This recipe makes four servings.

Tips and warnings

  • Scotch fillet is a favoured cut of beef and can be prepared numerous ways, from grilling and roasting to braising and pan frying. There are an abundance of easy recipe resources.

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