A delicious and tender slow-cooked scotch fillet with mustard and herbs.
Scotch is an expensive cut of beef but well worth it for a special meal. Slow cook it in the oven for a succulent, juicy winter dinner. A meat thermometer is an excellent investment and valuable here. Alternatively, poke with a skewer and rest it on your chin. If it is hot, you are good to go.
Serves 8
- Preheat the oven to 100C fan-forced. Line a large baking tray with paper.
- Pat the fillet dry and remove any excess fat. Place on the tray.
- Combine the oil, four cloves garlic grated, mustard, salt, zest, balsamic, rosemary, and thyme in a bowl. Pour over the fillet, add the extra cloves and rub into it, leaving to marinate for 20-30 minutes.
- Cover tightly and place into the oven for 2-2¼ hours. If you have a thermometer, use it here to test for a medium fillet at 65C. Remove from the oven and rest for 15 minutes.
- Slice thickly to serve alongside some of your favourite vegetables. Spoon over some of the pan juices and enjoy.
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