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Scotch fillet sizzle
| Ingredients |
1 piece 4 cm thick scotch fillet or sirloin (500 grams)
Marinade
2 teasp olive oil (10ml)
1/2 cup red wine (125 ml)
1/4 cup beef stock (65ml)
2 tabsp fresh chopped herbs (thyme, oregano, rosemary) or 2 teaspoon dried
2 teaspoon grained mustard (10 grams) |
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| Method |
Have the butcher prepare a thick piece of steak suitable for cooking in the oven and then slicing.
Mix marinade ingredients of oil, wine, stock, herbs, and mustard together.
Marinade meat for 30 minutes to 1 hour.
Place meat on a trivet in a roasting pan, baste and then bake at 200°C for 30 minutes.
Baste once after 15 minutes.
Reduce remaining marinade over low heat for 10 minutes.
Remove from the oven, tent with foil and allow to settle for 5 minutes.
Slice thinly and serve with a little of reduced marinade and a variety of vegetables. eg snow peas, baby carrots, broccoli or tomato will all compliment this dish.
This may be cooked in summer on a covered barbecue but don’t over cook. |
| Serves : 4
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| Nutrients per Serve : KJ 922, Calories 220, Fat(grams) 10, Iron (milligrams) 2.4
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Tips
Saturated fat content 3.5 g, Zinc 4.3 mg |
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