Recent content by Mario66

Surely I am very pleased to read your experiences. Thanks again

Thank you all for the advice. Steve's right, Scotch Fillet with black pepper sauce, for me and inedible but in australia like these strong flavors. Good l 'idea of green pepper. I feel that I have the recipe link. with green pepper, and I also try to use allspice berries. Thanks

Hi, the my menu today is fillet medallions in Worcestershire sauce and rosemary, cooked in few minutes and is delicious. Mario

Hi Ross, it's right check the internal temperature of the meat, but it is very important that cooking is not too violen, because the meat tends to become hard, loses all its fluids. I usually a roast or any other type of beef, do blanch in grill a few minutes to form the crust and then step in...

Hi Ross. Beautiful process, but it must be cooked in the oven at a temperature so hot? (325°)? It is not too high? Thanks

The black pepper sauce, I find it too hard, but in Australia they all go crazy for this sauce. good idea of the mortar to pound the pepper, but the idea was to spice up differently.

Hi everyone, someone tell me a good recipe of black pepper sauce served with Scotch Fillet. Thanks