BALSAMIC-ROASTED SCOTCH FILLET WITH GARLICKY GREENS
A crowdpleaser that is simple to prepare and cook, this show-stopping scotch is delicious served on a bed of sautéed greens with our luscious Béarnaise sauce.
Ingredients
1 Pure South whole scotch fillet, approximately 3kg
2 Tbsp olive oil
3 Tbsp balsamic vinegar
2 cloves garlic, finely chopped
2 Tbsp picked fresh thyme, leaves picked
1 jar Farro Béarnaise sauce, to serve
For the garlicky greens:
1 bunch silverbeet, washed
2 Tbsp olive oil, plus extra for drizzling
3 cloves garlic, sliced
A pinch of chilli flakes (optional)
Method
Preheat the oven to 220°C and line a lipped baking tray with baking paper.
Remove the beef from the fridge an hour before you plan on cooking. Tie the beef with string to keep the fillet an even size and season with salt and pepper. Whisk together the oil, balsamic vinegar, garlic, and thyme leaves. Brush the mix all over the beef and place the fillet onto the lined tray.
Roast the beef for 20 minutes, then turn the heat down to 200°C. Allow a further 15 minutes’ cooking time per 500g of meat for a medium-rare finish (approx. 1¼ hours). If you have a meat thermometer, take the beef to 53-55ºC for medium-rare, 65ºC for medium, or 75ºC for well-done. If the crust is beginning to get too dark, cover loosely with a piece of baking paper.
Allow the meat to rest for at least 15 minutes before carving into thin slices. Serve on top of the sautéed greens with the Béarnaise sauce alongside.
For the garlicky greens:
Cut the silverbeet stalks from their leaves. Cut the stalks into slices and roughly cut the leaves. Cook the stalks in boiling, salted water for 5 minutes, or until tender, then add the leaves and cook for another 3 minutes. Drain and set aside.
Heat the oil in a frying pan. Add the garlic and cook for one minute until golden, then add the chilli flakes (if using), and the silverbeet. Cook gently for a couple of minutes, then season with salt and pepper to taste.