Drunk Robe Scotch Fillet

I was in Robe, South Australia, when I cooked my first Scotch Fillet: New Years Eve, lots of alcohol in the cupboards and fresh herbs from our garden in Adelaide……..

-serve 6-

1,5 kg scotch fillet

1 garlic head, crushed

150 gr rosemary leaves, chopped

150 gr basil leaves, chopped

300 gr leak, chopped

6 bay leaves

6 tbsp brown sugar

3 tbsp rock salt

200 ml balsamic vinegar

150 ml limoncello

150 ml porto

150 ml vodka

150 ml syrah

100 ml japanese soy sauce

Whisk together all the ingredients and rub the fillet.

Marinate meat for at least 4 hours at room temperature. For an excellent result, marinate it for 24 hours in the fridge. Remember to take it out 4 hours before cooking. A good roasted meat tip is to bring meat to room temperature before cooking it.

Preheat oven on 180 C.

Bake it 45 minutes per side.

If you are in a hurry, fry the fillet in a non sticky pan with olive oil, 15 minutes per side and continue in the oven.