Cook for 3 to 4 minutes per side or until cooked to your liking brushing steaks with half the. Once cooked rest the scotch fillet for 10 minutes then slice into steaks and chargrill for extra flavour.

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Cook Up With OzPig Smoked Beef Scotch Fillet Recipe.

Scotch fillet marinade. Place the whole Scotch Fillet on to a large platter or board and gently pat dry set aside. Allow the scotch fillet steak to rest before serving roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result. Heat the marinade to a boil add 14 c butter and some brown sugar and make a reduction add white wine if you have it.

Recipe by Sophie Zalokar and brought to you by IGA. Preheat a barbecue or grill pan to a medium-high heat. Place beef in a ziplock bag with Marinade and marinade overnight 12 - 24 hours.

Perfectly pan-frying scotch steak is relatively simple. Remove from the fridge. Cover and place in refrigerator for at least 4 hours.

Sear over a medium-high heat turning only once. Brush the corn and tomatoes with 2 tablespoons of the olive oil season with salt and pepper and place on the grill. Remove pork from marinade pat dry.

Sear all sides of the fillet then place into the oven for 18 minutes. Place the steaks in the bowl and marinate while preparing the salad. Marinade the cuts first in a mixture of red wine olive oil salt pepper fresh rosemary and chopped garlic.

Let stand for 10. Cover and chill for at least 4 hours or overnight turning occasionally. Brush steaks lightly with half the oil season then sprinkle oregano cumin fennel and lemon zest over steaks.

Combine mustard olive oil garlic dry herbs and spices to form a paste. Pour marinade over beef turning to coat. This marinade also goes well with a pork scotch roast served with a warm potato salad.

Preheat a char-grill pan or barbecue to high. Use a barbeque griddle pan great with a simple side of boiled potatoes and peas. The general rule is to allow less time on the second side.

Slice thinly with a dribble of the marinade on top. 30 minutes before grilling and pre-heat the barbecue or. Cover and refrigerate several hours or preferably overnight but even 12 hour will do.

The acidity of the vinegar and Dijon mustard tenderize the meat adding flavor while the porks marinates. Pour 8 to 10 tablespoons of Worcestershire sauce into the bag then add 2 heaped teaspoons of French mustard Pick and finely chop 2 sprigs of fresh rosemary then add to the bag along with a good drizzle of extra virgin olive oil Squeeze the air out of the bag seal it then spend a few minutes really massaging all the flavours into the meat. It makes a great reduction.

Add steak and spoon over marinade. Cook it down for a while to cook off the strong vinegar taste and it will get thick. Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions.

These are pricier quality cuts and a marinade would be wasted on them. Like a delicious mustard-based salad dressing this marinade is a nice break from the typical. Using a pastry brush cover the scotch fillet with the marinade and place it into your Ozpig oven smoker for 3-4 hours.

Heat the oil in a frying pan. Whisk all ingredients for the marinade in a small mixing bowl. 3 scotch fillet steaks 1 Tbs honey 12 Tbs olive oil 3-4 garlic cloves.

Remove from the fridge 30 minutes before cooking. To make the marinade in a pestle and mortar or small food processor work the marinade ingredients to make a paste then rub into the scotch fillet steaks and set aside in the fridge for an hour or overnight. Drain off excess marinade and heat a large skillet over a high heat.

Then mix in remaining ingredients. To make the steaks and salad remove the scotch fillet steaks from the fridge approx. Remove and allow to sit for 15 minutes.

Preheat the flat and grill plate of a covered barbecue on high. 3 In a large mixing bowl place the rosemary ½ cup of Extra Virgin Olive Oil ¼ cup of Vino Cotto thyme garlic mustard salt and pepper mix together well then massage all over the fillet so that all sides are well coated. Remove the fillet from the bag reserving the marinade and pat the fillet dry.

Sophie recommends using free-range meat wherever possible. Mix together mustard garlic and onion powder. Do not use marinade for these beef cuts Tender juicy prime beef cuts Prime rib standing rib roast scotch fillet roast which is standing rib minus the bone tenderloin strip loin roast Porterhouse roast.

Combine oil paste garlic basil and black pepper in a bowl add the pork and coat thoroughly. Combine all ingredients in a non-metallic bowl. Basting with marinade every 20 minutes.

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