Whole Scotch Fillet with Crispy Potatoes Recipe

Trust us, we get it! Cooking a whole scotch fillet perfectly can be daunting but we’re to help and make your meal time a breeze. Our whole scotch fillet with crispy potatoes recipe is easy to follow. 

What should you look for when selecting your whole scotch fillet? We recommend selecting a cut that has a deep red color, indicating its freshness. It’s also important to select a cut that has good marbling of fat throughout, as this will enhance its flavour and tenderness when you cook it. 

And we’ve paired the whole scotch fillet with crispy potatoes because there’s no better combination. Although we don’t mind if you decide to swap the crispy potatoes for your favourite salad or roasted vegetables. 

It’s time to gather the ingredients you’ll need:

How to cook our whole scotch fillet with crispy potatoes recipe, follow this simple method:

1. Prepare the whole scotch fillet for cooking - Bring the whole scotch fillet out of the fridge an hour before cooking to allow it to come to room temperature. It’s best to remove it from its packaging, pat dry with paper towels and sit it on a plate.
2. Bring the heat - Preheat your oven to 220°C. Add the onions (or vegetables of your choice) to a metal roasting tray or dish with olive oil, and season to taste with salt and pepper. Toss to combine. Sit garlic, rosemary, thyme and butter in the middle of the roasting tray.
3. Bring the flavour - Preheat a large frying pan over a high heat. Brush the scotch fillet all over with the neutral oil. Season generously with salt and pepper all over. When pan is very hot, add a splash of oil, swish it around and add the meat. Sear each side until dark brown and crunchy all over.
4. Cook to perfection - Transfer the whole scotch fillet the roasting dish, sitting on top of the herbs and garlic (the onion doesn’t have to be covered by meat). Reduce the temperature of the oven to 200°C and roast the whole scotch fillet and onions for 40 minutes if using 1kg or 1 hour if using 1.5kg (for medium-rare).
5. Prepare the potatoes - Simmer your potatoes (or chosen vegetable) in salted water until about three-quarters cooked. Drain well, replace over the heat briefly to steam off excess moisture. Add oils, cover and shake vigorously to rough them up. Arrange on a roasting tray, not touching.
6. Let the star of the dish rest - Remove the scotch fillet from your oven and transfer the meat to a warmed plate or wooden board with a gutter to catch the juices. Cover loosely with foil and rest for 15 minutes. Reserve resting juices.
7. Cook your potatoes - Turn oven up to 210°C and roast potatoes for 15-20 minutes without touching.
8. Create the irresistible gravy - To make gravy, skim any fat from the surface of the roasting tray, then place the tray with everything else left in it over a high heat. Add wine and boil rapidly for a few minutes. Add stock, cornflour mixture and mustard, then simmer for 5-10 minutes until thickened. Pass through a sieve into a jug and keep warm.
9. Carve and serve - Once rested the scotch fillet is ready to carve across the grain and serve with potatoes, lashings of gravy and seasonal vegetables (we love cabbage braised in butter and garlic).

The majority of the ingredients in this recipe are available in our store, visit Pendle Hill Meat Market and SAVE! We pride ourselves on offering top-quality meats, including Australian whole scotch fillet. Let us guide you in choosing the perfect fresh cut with just the right amount of marbling to ensure maximum juiciness and flavour. We also offer online shopping, with click-and-collect or delivery options. Order Now.