Name: Mediterranean scotch fillet with red wine jus
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: Mediterranean scotch fillet; 1.5 kilogram whole scotch fillet; 270 gram jar char-grilled capsicum, drained, thickly sliced; 100 gram bocconcini, sliced; 1/2 cup basil leaves; 2 tablespoon pine nuts; 1/4 cup dijon mustard; 1 cup red wine; 1 cup water; roast vegetables of choice, to serve; Red wine jus; 2 cup beef stock; 1 cup red wine

Mediterranean scotch fillet with red wine jus

Serves 8

Prep

15M

Cook

Total

1H 15M

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Ingredients

Mediterranean scotch fillet

1.5 kilogram whole scotch fillet

270 gram jar char-grilled capsicum, drained, thickly sliced

100 gram bocconcini, sliced

1/2 cup basil leaves

2 tablespoon pine nuts

1/4 cup dijon mustard

1 cup red wine

1 cup water

roast vegetables of choice, to serve

Red wine jus

2 cup beef stock

1 cup red wine

Method

Mediterranean scotch fillet

1.Preheat oven to hot, 200°C.

2.Butterfly scotch fillet. Fill with capsicum, bocconcini, basil and pine nuts. Roll up tightly, securing with kitchen string.

3.Place beef on a wire rack in a baking dish. Rub all over with mustard. Pour wine and water into dish.

4.Bake for 40-45 minutes until cooked to taste. Rest, covered, for 10 minutes before carving.

5.Make Red Wine Jus using method below.

6.Serve beef sliced with jus and vegetables.

Red wine jus

7.Strain pan juices into a medium pan with stock and wine. Bring to boil. Reduce heat and simmer for 10-15 minutes until reduced by half and thickened slightly.

Rare: 15-20 minutes for every 500g Medium: 25 minutes for every 500g Well done: 30 minutes for every 500g
Note

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Ingredients

Method

Mediterranean scotch fillet

Red wine jus

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