Barbequed AngusPure Scotch Fillet

Serves 6

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.


Cooking temperatures...

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:

Bleu 45˚C

Rare 51˚C

Medium rare 55˚C

Medium 60˚C

Well done 70˚C


Recipe source: A Cut Above, Cooking with AngusPure

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