Scotch beef is the trade mark of Scottish-reared and usually scottish butchered beef. We still use the word 'Scotch' for foodstuffs, eg Butterscotch, Scotch eggs - just don't call the natives that, we prefer Scots or Scottish!
While looking for a clue to what cut of beef they were referring to, I noticed that a photo of a prepared dish looked like they used a Flank Steak Fillet. It was a thin fillet with a large surface area. I suppose I could substitute whatever seems to go best with the recipe.
"My friend Ishbel is the Scot who always provides interesting Scottish recipes for us"
"My friend Ishbel is Scots/Scottish, and always provides interesting Scottish recipes for us"
Mudbug: Oh, aren't you NICE!!!!
Fillet is the filet - as butchery in Scotland uses many of the French cuts (as opposed to English-style butchery) I don't know how better to describe it!) Try this British site which has photographs of some of the cuts.
Looking at my Larousse Gastronomique, which details the three ways that the England/France/US butcher their beef it seems no one uses scotch fillet.
It may be an Australian term since it is quite common here. According to an online butcher here it is alternatively known as rib eye fillet (note: not on the bone as rib eye steak is). It does not refer to beef sourced from Scotland :P.
I know that 'Scotch' beef has got a special status in the EU nowadays, ie only beef from specific areas and herds can use the appellation 'Scotch' - a bit like Champagne or Burgundy or Roquefort or Brie...!