Barbecued Pure South Scotch Fillet with Romesco Sauce

Prep:
10 mins
Cook:
1.5 hours
Serves:
12-20 (depending on your fillet)

Ingredients

1x Pure South Scotch Fillet

Salt and pepper

Olive oil

For the Romesco sauce:

465g jar of roasted red peppers, drained

1/3 cup roasted, unsalted almonds

2 garlic cloves, peeled

¼ cup Italian parsley

Juice of ½ lemon

1/3 cup extra virgin olive oil

1 Tbsp red wine vinegar

1 tsp smoked paprika

1 tsp sugar

A pinch cayenne pepper

Method

Preheat a hooded barbecue to a high heat. Rub the beef fillet with olive oil and season generously with salt and pepper. On the flat plate of the barbecue, sear the fillet on all sides. Turn the heat down to medium, cover the barbecue with the hood, and roast for 20 minutes per 500g (about 1.5hrs for a whole fillet, or 45 minutes for a half).

While the beef cooks, make the Romesco sauce. Place all of the sauce ingredients into a food processor and blitz until smooth and thoroughly combined. Season to taste.

Remove the beef from the barbecue and leave it to rest for 10-15 minutes before carving. Cut the fillet into 1cm thick slices and arrange on a serving platter. Spoon over the Romesco and sprinkle with microgreens to serve. This is delicious with roasted new potatoes and extra Romesco on the side.

Cook’s Tip: Aim for about 150g of uncooked meat per person. A 2-3kg fillet could feed up to 20 people, so if you’re not catering to a big crowd cut the fillet down to size and save the rest to use as steaks, or make a beautiful tartare.