1/1 Photo of Scotch Fillet Steak
A recipe I found on ehow.com for New Zealand recipes. Here is what is stated: "By the name Scotch Fillet, one might assume that it is a particular cut of meat that originated in Scotland or is from Scottish-bred cattle. Instead, Scotch fillet is a term commonly used in Australia and New Zealand for a fillet cut from the rib tenderloin portion of beef, and sometimes pork. Other names for Scotch fillet are rib fillet or rib-eye fillet."
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Units: US | Metric
- 1Heat the oven to 400°F
- 2Spread both sides of the Scotch fillets with the softened butter, reserving about 1 teaspoon of the butter for later.
- 3Place the fillets on the rack in the roasting pan.
- 4Place the uncovered fillets into the hot oven and roast for 20 minutes.
- 5Meanwhile, saute the onions in the remaining 1 teaspoon of butter in a small saucepan for 2 to 3 minutes.
- 6Stir the sherry, soy sauce, mustard and pepper into the onions and heat the mixture.
- 7Pour the onion mixture over the Scotch fillets. Return the fillets to the oven for an additional 20 minutes, basting the fillets with the onion mixture frequently.
- 8Serve the roasted fillets hot, topped with the onion mixture left in the roasting pan.
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Nutritional Facts for Scotch Fillet Steak
Serving Size: 1 (294 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1625.9
- Calories from Fat 1500
- Total Fat 166.7 g
- Saturated Fat 70.5 g
- Cholesterol 240.0 mg
- Sodium 629.8 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.2 g
- Sugars 0.6 g
- Protein 19.8 g