Ingredients
| BARBECUED SCOTCH FILLET | |
| ½ Scotch fillet of beef, about 1.5kg trimmed and tied weight (I used Greenstone Creek) | |
| 2 teaspoons flaky sea salt | |
| 4 tablespoons basting oil (see recipe) | |
| SALSA VERDE | |
| 1 clove garlic, peeled | |
| ½ teaspoon flaky sea salt | |
| 3 tablespoons salted capers, rinsed | |
| 3 anchovy fillets in oil, drained | |
| 2½ teaspoons Dijon mustard | |
| 1 tablespoon red wine vinegar | |
| 25g basil leaves, thinly sliced | |
| 25g flat-leafed parsley leaves, thinly sliced | |
| 200ml extra virgin olive oil | |
| PICKLED RED ONIONS | |
| ½ cup sugar | |
| ½ cup white wine vinegar | |
| 1 cup water | |
| 4 sprigs of fresh thyme | |
| 1 small red onion, peeled, thinly sliced |
Instead of Scotch fillet you could just grab a few thick-cut steaks and cook them to your liking.
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Instructions
| 1. | BARBECUED SCOTCH FILLET |
| 2. | Pat the meat dry with a thick paper towel. |
| 3. | Check carefully for any bone fragments, then remove any excess fat, silverskin and sinew. |
| 4. | Roll the meat and tie with butchers’ twine spaced about 3cm apart. |
| 5. | Season with salt then evenly rub the basting oil over the entire surface of the meat, cover it with plastic wrap and leave it at room temperature for an hour. |
| 6. | Transfer to the fridge for a further couple of hours. |
| 7. | Take the meat from the fridge an hour before you want to cook so that it slowly rises to room temperature. |
| 8. | Get a lidded barbecue nice and hot, lay the meat on the grill bars and get a good even sear, rolling and basting as you go. |
| 9. | Once seared, move it to a cooler spot, close the lid of the barbecue and cook it for about 30-45 minutes, turning and basting every 10 minutes or so and checking until your Scotch fillet is cooked the way you like it. |
| 10. | If you have a probe, cook to an internal temperature of 55 ÌŠC-60 ÌŠC for a rosy medium rare at the centre of the loin, with medium pieces as you get closer to the ends. |
| 11. | Rest for 15 minutes or so then carve the beef, seasoning the slices with salt and pepper as you go. |
| 12. | Serve the beef with the salsa verde and pickled red onions. |
| 13. | SALSA VERDE |
| 14. | Use a mortar and pestle to crush the garlic and salt to a paste then add the capers and anchovies, grinding to a fine paste. |
| 15. | Work in the mustard and vinegar then just before you are ready to serve add the herbs, gently bruising them with the pestle. |
| 16. | Stir in the oil and adjust the seasoning to taste. |
| 17. | PICKLED RED ONIONS |
| 18. | Dissolve the sugar in the wine vinegar and water over a medium heat. |
| 19. | Add the thyme, bring the pickling liquor to the boil and remove the thyme. |
| 20. | Pour the liquor over the sliced onions, then cool them to room temperature. |
| 21. | Store in the fridge for up to 2 weeks. |
| 22. | This is a super versatile pickling liquor which can be reused multiple times with virtually any vegetable or firm fruit. You can switch the vinegar with wine to make a simple fruit poaching liquor. Try different flavoured vinegars, different varieties of wine and experiment with herbs and spices. |
Recipes & food styling Jude Messenger
Photography Olivia Moore