Saturday, July 15, 2017

Roasted Scotch Fillet with mushrooms, garlic and onions

Craving some beef, I decided to roast some Scotch Fillet for tonight's dinner. Scotch fillet which is also Rib Eye cut without the bone in has a great meat to fat ratio, tenderness and flavour.

Rub scotch fillet with olive oil then marinate with ample salt, pepper and minced garlic
Prepare some extra smashed garlic and onions to cook with the mushrooms
 Slice up a carton of your favourite mushrooms.

 Toss some olive oil with butter into a heavy base pan, turn flame on to medium high
 Sweat onions till translucent then throw in garlic and fry till fragrant. Take care not to burn garlic if not it will impart a bitterness.
 Toss in your sliced mushrooms and fry, tossing regularly
 The mushroom/onion/garlic mixture should look like this at the end of the frying
 Place meat into your baking dish and spread the mushrooms around it as shown in picture below.

 If you are using a table top convection oven like I am, cover with aluminium foil and cook at 175C for 1 hour. Flip meat and pop it back in for another hour at 150C. Finally flip it back to its original side up, remove foil and bake for another 30 minutes on 125C.

The dish should look like this at the end. Remember to let the meat sit for around 10~15 minutes before slicing. 

 Bon Appetit my friends!
 Remember, may the Om Nom Nom be with you :D

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