Tips for a Tasty Scotch Fillet Roast

• Preheat the oven to 200°C.
• Remove the fillet from the fridge 15-20 mins before you’re ready to cook it. This will help the beef cook evenly.
• Use kitchen string to tie along the length of the fillet at 5cm intervals. This will help it keep its shape.
• Rub the fillet with extra virgin olive oil and season well with ground pepper and salt flakes or a ready-made seasoning.
• Roast in a hot oven until cooked as desired, being sure to remove from the oven just short of your preferred doneness. This is because the cooking process continues even after the beef has been removed from the oven. See our doneness guide below.
• For extra juicy results, take the time to rest the beef before serving. Simply place the beef on a serving platter, cover loosely with foil and leave to stand for 15-20 mins before slicing

Also try

Combine 1 tablespoon each of sweet paprika, garlic powder, dried oregano and rosemary leaves for a quick and tasty rub mix.

Cooking Guide

Weight and Timing

Cook the beef for:

• 15 mins per 500g for medium rare
• 15-20 mins per 500g  for medium
• 20-25 mins per 500g for well done.

The Touch Test Guide

Use tongs and gently squeeze the beef:

• Rare will feel very soft
• Medium will feel soft
• Well done will feel firm

The Internal Temperature Guide

• Rare - 55ºC
• Medium rare – 60ºC
• Medium – 65ºC
• Medium well – 70ºC
• Well done – 75ºC