BBQ Scotch Fillet
Tender centre and a perfectly smoky outer crust
Ingredients
- 1 whole beef scotch fillet
- 2-3 tbsp olive oil (optional)
- 20-30 g SPG
- 2-3 tbsp Memphis Red
Instructions
- Create a marinade using a blend of 2 to 3 tbsp of olive oil and 2 to 3 tbsp of Memphis Red and a few shakes of SPG. Spread over scotch fillet and allow to sit for an hour or overnight. If you’re in a hurry, you can skip the marinade and simply rub a liberal amount of Memphis Red and SPG all over the fillet.
- Allow the meat to come to room temperature about half an hour to an hour before cooking
- Heat your BBQ to medium heat before placing the scotch fillet on the grill. Cook for 30 to 40 minutes with the lid closed until the meat reaches a safe internal temperature (55-60°C for medium rare). Remember, how long to cook scotch fillet varies based on your grill, the thickness of the meat, and a variety of factors. Pay attention to the meat throughout the cooking process by occasionally checking the internal temperature and turning the meat halfway through cooking to ensure an even outcome.
- Remove the scotch fillet from the BBQ and allow it to rest for ten minutes prior to serving.
- Carve the meat into even slices and season with additional SPG to taste. Serve with your choice of sides.
Notes
Bonus: If you have leftovers, you have the makings for an amazing roast beef sandwich the next day!
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