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Stuffed Scotch Fillet

Warm and hearty

Serves 8
Prep Time 15 min
Cooking Time 1hr 10 min
Total Time ~1hr 45 min

oats, blueberry and almon breakfast clos

INGREDIENTS

    2 Tbsp Capers,chopped
    20 Green Olives,chopped
    2 Garlic cloves, grated or chopped finely
    2 Tbsp Flat leaf parsley, fresh and chopped
    1 tsp Oregano, fresh and chopped
    1 1/2 Tbsp Basil, fresh and chopped
    1/4 tsp Black pepper, course
    150 g Feta
    1 Tbsp Olive Oil
    1.2 kg Scotch Fillet
    3 Tbsp Rosemary, fresh and chopped
    Salt and Black pepper to season meat
    3 Tbsp Butter
    10-14 toothpicks

MAKING THE MAGIC

Heat oven to 200 degrees celsius

In a bowl, mix together capers, olives, garlic, parsley, oregano, basil,black pepper and chopped up feta.

With the scotch fillet, make a slit in the side of the fillet, really cutting deep into the fillet and create a pocket to stuff the filling in.

Stuff the filling into the middle of the fillet and use toothpicks to close up the hole (I used around 10).

Rub fillet with olive oil then rub in rosemary, salt and black pepper.

In a hot pan, add in the butter and pan-sear the fillet for a few minutes, repeat all over until the fillet is golden brown in colour.

Place in a hot oven (200 degrees Celsius) and cover with foil or baking paper and cook for 1 hour.

Take out the oven and allow to rest for 10-15 minutes.

Slice into thick pieces and serve with balsamic cherry tomatoes and rocket

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