Barbequed Herbed Scotch Fillet of Beef

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Mar 7, 2005
Auckland, New Zealand
2-3 kg Scotch fillet of beef
10 cm piece of fresh ginger, peeled and finely chopped
4 cloves of gar, peeled and finely chopped
4 tbs soy sauce
2 tbs oyster sauce
4 tbs extra virgin olive oil
large bunch of coriander, finely chopped
1 tbs freshly ground black pepper

1 Trim any visible fat from the meat. Mix all the other ingredients together in a meat dish or a shallow tray and roll the meat in this mixture to completely coat the surface. Cover this with plastic wrap and keep in the fridge until needed. (At least 3-4 hours)
2 Heat the barbeque when you are ready to cook and when ot turn off half the gas jets. Place the marinaded meat on the grill, away from any direct heat, and close the barbeque lid. The meat will cook slowly with no direct heat, taking about 1 hour. Turn the meat 2-3 times during cooking. To test if the meat is cooked, with a nice rare interior, press the surface hard with your fingers. When it is not too springy it is ready.
3 Remove from the barbeque and place on a serving platter covered with foil to rest for at least 20 minutes. Slice thinly and serve with chutneys, mustard and salad.

Servings: 10
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