BBQ Grilled Whole Scotch Fillet
Festive scotch fillet recipe with Chimichurri
6 - 8
Serves
15 mins
Prep Time
35 mins
Cook Time
Recipe author
Norka Mella Munoz
A whole scotch fillet makes a real centrepiece 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. Served with salads and a fresh chimichurri, this will be a real crowd pleaser with enough leftovers for roast beef sandwiches the next day! This family-favourite is a real show-stopper that is perfectly suited to special occasions like Christmas.
We've included cooking instructions for cooking either on the BBQ or in the oven.
This recipe was created as part of a special Christmas Menu that you can download here.
A whole scotch fillet makes a real centrepiece 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. Served with salads and a fresh chimichurri, this will be a real crowd pleaser with enough leftovers for roast beef sandwiches the next day! This family-favourite is a real show-stopper that is perfectly suited to special occasions like Christmas.
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Ingredients
Scotch Fillet
1 whole Quality Mark beef scotch fillet
i
approx. 1.7 kg
3 Tbsp olive oil
salt
to taste
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 oregano
fresh
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
to taste
black pepper
to taste
Method
BBQ Method
Oven Method
Chimichurri
1
Bring the meat to room temperature for about an hour before cooking
Start Timer
2
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.
3
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 temp is round 52° to 55°. Turn the meat over half way through the cooking time.
Start Timer
4
Remove from BBQ and rest for ten minutes.
Start Timer
5
Carve the beef into thick slices and arrange on a platter with some coriander leaves as garnish.
6
Drizzle with chimichurri or serve the chimichurri on the side.
Nutrition Information per Serving (215 g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2143 kJ (512 kCal kcal)
Protein
34g
Total Fat
42g
Saturated Fat
9.4g
Carbs
0.5g
Sugars
0.3g
Sodium
402mg
Iron*
4.2mg
* Percentage of recommended daily intake (Aust/NZ)
