Slow Roasted Scotch Fillet with Vino Cotto & Rosemary
Ingredients
.2.3kg whole scotch fillet
1 cup fresh rosemary leaves
3/4 cup Extra Virgin Olive Oil
1/2 cup Vino Cotto
1/4 cup thyme roughly chopped
5 garlic cloves bruised
1 tbsp wholegrain mustard
1 tbsp sea salt
1 tsp freshly cracked black pepper
Method
Pre-heat a fan-forced oven to 100°C.
Place the whole Scotch Fillet onto a large platter or board and gently pat dry, set aside.
In a large mixing bowl, place the rosemary, ½ cup of Extra Virgin Olive Oil, ¼ cup of Vino Cotto, thyme, garlic, mustard, salt, and pepper, mix together well, then massage all over the fillet so that all sides are well coated.
Allow it to sit at room temperature for 30 minutes to 1 hour (depending on the daily temperature, if a hot day only sit out for 30 minutes).
Place onto a lined shallow sided baking tray and place into the pre-heated oven. Roast for 2 to 2 ½ hours for medium-rare, the internal temperature will be around 56°C to 58°C.
In the meantime make a post marinate by placing ¼ cup of Extra Virgin Olive Oil and the remaining Vino Cotto into a mixing bowl and combine well, set aside.
Remove from the oven, pour over post marinate and allow to rest for 15 minutes lightly covered with foil.
To serve, cut the fillet into 8 to 10 even sized steaks or you can slice thinly and serve with the resting juices.
