Whole Roast Scotch Fillet with Garlic and Rosemary
Introduction
A scotch fillet roast is a whole or half scotch cube roll, salted ahead, seared, then roasted with garlic and rosemary until the centre is evenly pink and the marbling has melted through the meat.
Scotch fillet is the rib eye muscle without the bone, and its fine marbling and central fat seam keep it juicy in the oven, which makes it one of the most forgiving roasts for a crowd.
A grass-fed scotch fillet brings deep, beefy flavour, and this method roasts to a probe temperature so it comes out exactly how you like it, with a quick pan gravy made from the juices.
Scotch Cube Roll from $53/kg - 100% Grass-Fed & Finished Angus - Hormone Antibiotic Free - Southern Ranges SR+
Steakhouse quality at a fair price. This grass-fed scotch cube roll gives you around 4kg of 100% grass-fed and finished Australian Angus, MSA graded at...
Also Featured in This Recipe
Ingredients
For 8 servings
- 2kggrass fed scotch fillet roastcut from half a whole scotch cube roll
- 1 tbspsea salt flakesfor salting ahead
- 1 tspfreshly ground black pepper
- 6garlic clovesfinely chopped
- 2 tbsprosemary leavesfinely chopped, plus 4 sprigs
- 2 tbspolive oilplus 1 tbsp for searing
- 1 tbspwholegrain mustardoptional
- 2brown onionsthickly sliced
- 1 tbspplain flourgravy
- 60mlred wineoptional (gravy)
- 375mlbeef stockgravy
- 20gbuttergravy
Utensils
8 items to gather · Tap to tick off
- Roasting tin with a rack
- Large heavy-based frying pan
- Butcher's twine
- Small mixing bowl
- Digital probe thermometer
- Aluminium foil
- Whisk and fine sieve
- Carving board and sharp carving knife
Cooking Steps
Salt ahead
The day before, or at least 4 hours ahead, pat the scotch fillet dry and season it all over with the salt. Set it on a rack over a tray and refrigerate uncovered, which dries the surface for a better crust and seasons the meat more deeply.
Tie the roast
Take the beef out of the fridge 1 hour before cooking. Tie it with butcher's twine at 3cm intervals so it holds an even round shape and cooks at the same rate from end to end. Heat the oven to 180C (160C fan).
Make the rub
Mix the garlic, chopped rosemary, pepper, 2 tbsp olive oil and the mustard, if using, into a rough paste.
Sear the beef
Heat the remaining oil in a large heavy-based pan over high heat. Sear the roast for 2 to 3 minutes on each side, about 10 minutes in total, until deeply browned all over. Spread the rub over the top and sides once it is seared, so the garlic does not burn in the pan.
Roast to temperature
Scatter the onions and rosemary sprigs in a roasting tin, set a rack over them and sit the beef on top. Roast for 50 to 65 minutes, until a probe in the thickest part reads 56 to 58C for medium rare. Start checking at 40 minutes.
Rest the roast
Move the beef to a board, cover it loosely with foil and rest for 15 to 20 minutes. The centre climbs another 3 to 5C as it rests.
Make the pan gravy
Set the roasting tin over medium heat, stir the flour into the juices and onions and cook for 1 minute. Add the wine and stock, scraping up the browned bits, and simmer for 4 to 5 minutes until thickened. Whisk in the butter and any resting juices, strain and season to taste.
Carve and serve
Snip off the twine and carve the scotch fillet across the grain into 1cm slices. Serve with the gravy.
Nutrition
Per Serving
Recipe serves 8Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
Is scotch fillet good for roasting? +
Yes, scotch fillet is one of the best beef cuts for roasting. Its fine marbling and central fat seam baste the meat from the inside, so it stays juicy even if it goes a little past medium rare. Roast it whole or as a half roll, sear it first for a good crust, and cook it to a probe temperature for the best result.
How long do you cook a scotch fillet roast per kg? +
At 180C (160C fan) after searing, allow roughly 25 to 30 minutes per kg for medium rare in a 2kg piece, so about 50 to 65 minutes. Thickness matters more than weight, so a whole 4kg roll takes around 75 to 90 minutes rather than double. Pull it at 56 to 58C and rest it for 15 to 20 minutes.
What internal temperature should a scotch fillet roast reach? +
For medium rare, aim for 60 to 63C in the centre after resting, which means taking the roast out of the oven at 56 to 58C. The Food Safety Information Council recommends whole beef cuts reach at least 63C, so pull at about 60C if you are serving pregnant women, older guests, young children or anyone with a weakened immune system.
Can scotch fillet be slow cooked? +
Scotch fillet does not need slow cooking, because it is already tender and gains nothing from a long braise. A low oven is still useful: roast it at 120C until the centre reaches about 52C, then sear it hard in a hot pan before resting. This reverse sear gives an even pink from the edge to the centre.
How much scotch fillet roast do I need per person? +
Allow about 250g of raw boneless scotch fillet per adult, which leaves a little over for leftovers. A 2kg roast serves about 8 people, and a 4kg roast feeds 14 to 16. For a lighter meal with plenty of sides, 200g per person is enough, and children usually need about half an adult portion.
