Scotch Fillet Cooked Perfectly - Chef Recipe by Adrian Richardson

Scotch Fillet Cooked Perfectly - Chef Recipe by Adrian Richardson


2 x 250g Scotch fillet steaks
Extra virgin olive oil
Sea salt flakes
Freshly ground black pepper


Remove the steak from the refrigerator at least 30 minutes before you want to eat.

Pre-heat your grill or barbeque to medium-high.

Rub the steak all over lightly with oil and season generously with salt and pepper. Cook over a medium-high heat for 2 minutes, then turn and cook for a further 2 minutes.

Turn again, this time at a 180-degree angle and cook for another 2 minutes. Turn for a final time and cook for 2 more minutes.

The steaks should be cooked medium-rare and be neatly cross-hatched with marks from the grill.

Use the thumb-to-finger rest for doneness, or check the interior of the meat with a meat thermometer.

Transfer steaks to a warm plate and cover them loosely wit foil. Leave to rest for 4 minutes before serving.

Serve with mustard or relish, or top with your favourite flavoured butter.

Credits: La Luna Bistro

Photo Credits: La Luna Bistro

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