How to roast a trussed scotch fillet
Delicious served with a healthy amount of chimichurri sauce, a whole roasted scotch fillet is best shared when thinly sliced at the table.
Leave the trussed scotch fillet at room temperature for half an hour before cooking.
Preheat the oven to 220C.
Rub the whole scotch fillet with sea salt and olive oil until lightly coated all over.
Place the scotch fillet on an oven tray then into the hot oven at roast for 20 minutes then turn down the temperature to 200C. Roast the scotch fillet using the following guide for cooking time, depending on how well done the steak should be.
Rare: 15-20 minutes per 500g or 50 degrees internal temperature of meat using a thermometer.
Medium: 20-25 minutes per 500g or 60 degrees internal temperature of meat using a thermometer.
Well done: 25-30 minutes per 500g or 70 degrees internal temperature of meat using a thermometer.
Take it out of the oven and cover loosely with foil to rest for at least 20 minutes.