1 piece Scotch fillet (Tenderloin Steak) about 1.5-2 kg (3-4 lb)
freshly ground black pepper
soft butter
Mushroom Sauce or Bearnaise Sauce for serving
freshly ground black pepper
soft butter
Mushroom Sauce or Bearnaise Sauce for serving
method
1. Wipe beef with a damp cloth.
2. Place on a rack in a baking dish, rub surface with pepper and spread with butter.
3. Place in a moderately hot oven 190-200°C (375-400°F) and roast for about 45 minutes per kg (20 minutes per lb) — meat thermometer reading 70° C (160°F) for medium done beef. Baste during cooking.
4. When cooked, lift meat onto a warm carving dish and allow to stand in a warm place for 15 minutes before carving.
5. Carve slices downwards through the joint in thick slices and serve with gravy made from pan drippings or with Mushroom Sauce or Bearnaise Sauce.
2. Place on a rack in a baking dish, rub surface with pepper and spread with butter.
3. Place in a moderately hot oven 190-200°C (375-400°F) and roast for about 45 minutes per kg (20 minutes per lb) — meat thermometer reading 70° C (160°F) for medium done beef. Baste during cooking.
4. When cooked, lift meat onto a warm carving dish and allow to stand in a warm place for 15 minutes before carving.
5. Carve slices downwards through the joint in thick slices and serve with gravy made from pan drippings or with Mushroom Sauce or Bearnaise Sauce.
serving amount
serves: 6 - 8
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