Barbequed AngusPure Scotch Fillet
This barbeque recipe uses indirect heat to cook the meat slowly. The red wine and apple syrup spray gives the meat a lovely tart yet sweet outer crust which contrasts well with the succulent meat when sliced.
1.2 kg AngusPure scotch fillet, trimmed
3 tbsp rice bran oil
freshly ground pepper
3 tbsp fresh rosemary coarsely chopped
¼ cup dry red wine
¼ cup tart apple syrup
Preheat the barbeque with the lid down to approximately 140-150˚C. Brush the meat with oil and season with salt and pepper, sprinkle with rosemary.
Sear the meat for 3-4 minutes on each side over a directhigh heat and then place on a wire rack with a drip tray underneath. This method of barbequing uses indirect heat, so you must keep the lid on your barbeque down to maintain a constant temperature.
Mix together the apple syrup and red wine in a small spray bottle. Turn and spray the meat every 15-20 minutes until the meat is cooked to your liking, approximately 75-90 minutes.
The easiest way to determine if the meat is cooked to your liking is by using a cooking thermometer to measure the internal temperature. For an accurate measurement, insert the thermometer into the meat away from any bone or fat.
Preferred doneness / internal meat temperature:
Medium rare 55˚C
Well done 70˚C
Recipe source: A Cut Above, Cooking with AngusPure