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.
